Boil the protein penne pasta in a pot of salted water for 15 minutes. Once cooked, drain and rinse with cold water.
Using your hands or a fork, shred the pre-cooked chicken breast.
Chop the chives and finely dice the red onion. In a small bowl, mix the fromage blanc, light mayonnaise, chopped chives, diced red onion, a pinch of salt, garlic powder, and a splash of water to thin the dressing.
In a large serving bowl, assemble the salad base by adding the mâche and arugula, chopped cucumber, chopped cherry tomatoes, canned corn, and shredded carrot and white cabbage.
Top the salad with the shredded chicken and cooked pasta. Pour the chive dressing over everything and mix well before eating.
Cook it hands-free.
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