Poppy Seed Chicken and Grape Pasta Salad

Ingredients

For the Salad
  • 10 oz bow tie pasta (about 4 cups)
  • 2 cups cooked and cooled, diced chicken breasts (we used rotisserie)
  • 12 oz red grapes halved (about 2 cups)
  • 1 cup diced celery
  • 3⁄4 cup sliced almonds
  • 1⁄2 cup sliced green onions, green portion
  • 1⁄3 cup dried cranberries (optional)
For the Dressing
  • 1⁄2 cup fat free plain Greek Yogurt
  • 1⁄2 cup mayonnaise
  • 3 Tbs white wine vinegar or apple cider vinegar
  • 3 Tbs honey
  • 2 Tbs sugar
  • 1‌1⁄2 Tbs poppy seeds
  • 1⁄2 tsp salt

Directions

  1. Cook pasta to al dente in salted boiling water according to directions on package.
  2. Drain then rinse with cold water and let drain completely. Set aside and let cool..
  3. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and salt.
  4. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, green onions and cranberries.
  5. Pour dressing over top and toss to evenly coat. Season with more salt to taste and toss.
  6. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.