Tender chicken, sweet grapes, pasta, and a poppyseed dressing combine in this awesome summer salad.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Main Course, Side Dish
Cuisine: American
Servings: 8servings
Calories: 320kcal
Ingredients
8ouncessmall pasta: elbows, mini penne or bowtie, fusilli
2cupscooked chicken, chopped into bite-size pieces
2cupsred or green grapes, halved
1/2cupchopped pecans
1/4cupgreen onions, sliced thin
2tablespoonsfresh Italian parsley, chopped small
Poppyseed Dressing
1/3cupmayonnaise
2tablespoonsmilk
2tablespoonswhite vinegar
1teaspoonyellow or dijon mustard
2tablespoonssugar
2tablespoonspoppy seeds
Instructions
Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
While the pasta is cooking, prepare the dressing. Combine the mayonnaise, milk, vinegar, mustard, sugar, and poppy seeds in a small bowl or jar. Whisk until smooth. Refrigerate until ready to use.
Combine the cooled pasta, chicken, grapes, pecans, onions, and parsely in a large mixing bowl. Toss to combine. Pour the dressing over the salad and stir well to coat.
Serve immediatley or refrigerate until ready to serve. Enjoy!
Notes
If you like the poppyseed dressing as much as we do, you might want to whisk together the full Poppyseed Salad Dressing recipe. It will keep nicely in the refrigerator for a couple of weeks.