Delish Poppy Seed Chicken Grape Pasta Salad

This salad is that happy mash-up of sweet, savory, crunchy, and creamy that somehow makes you forget you’re eating pasta out of a mixing bowl at the counter. It’s rotisserie chicken tossed with juicy grapes, twirly pasta, and a poppy seed dressing that’s tangy-sweet without smacking you in the face. Picnic food? Yes. Work lunch hero? Also yes. Honestly, it’s the kind of “oh shoot, people are coming” dish that looks way fancier than it is.

My husband calls this “the fancy chicken salad” and asks for it on hot nights when the grill feels like a personal attack. The kids raid the bowl for the grapes first (rude), then the crunchy almond bits, and somehow there’s still enough left for me to eat it cold at 10 p.m. standing in the fridge light. It’s become one of those keep-in-the-fridge-and-sneak-a-bite-every-time-you-walk-by situations. No regrets.

How to Make It

Boil a big pot of salty water (like, actually salty—pasta needs flavor from the jump) and cook a short pasta till al dente. I like bowties or rotini because they grab dressing like champs. Drain it, rinse quickly under cool water so the mayo doesn’t go weird and melty, shake off the excess, and let it steam-dry in the colander.

While that’s happening, whisk up the dressing in the biggest bowl you own: mayo + Greek yogurt for creamy tang, a squeeze of honey, apple cider vinegar, Dijon, poppy seeds, salt, pepper. Taste it. If it makes you go “ooo,” you’re right. If it’s flat, a pinch more salt or a splash more vinegar wakes it up.

Chop your chicken—rotisserie is perfect—and slice seedless red grapes in half so nobody chokes and they don’t roll away. Slice celery super thin, tiny dice some red onion, toast a handful of almonds if you’re feeling extra (or don’t; I won’t tell).

Toss the barely-warm pasta in the dressing first so it soaks up flavor, then fold in the chicken, grapes, celery, onion, and almonds. If it looks a little thick, sneak in a splash of milk or water. If you can bear it, chill for 20–30 minutes. If not, dive in with a fork and live your truth.

✔Ingredient Notes

– Pasta: Short shapes with ridges hold dressing best. Overcook it and you’ll have a mushy situation by tomorrow—aim for true al dente.
– Cooked Chicken: Rotisserie is my lazy love. Leftover grilled chicken works too. Canned in a pinch—just flake and pat dry.
– Grapes: Red, seedless, halved. Green works but is more tart. Don’t skip; they’re the sparkle.
– Poppy Seeds: Tiny crunch and that classic speckled look. If your jar tastes dusty, it probably is—buy fresh.
– Mayo + Greek Yogurt: Mayo for body, yogurt for tang. All mayo is richer; all yogurt is lighter. I like half-and-half.
– Honey: Sweet balances the tang. No honey? A spoon of sugar works. Maple is nice, too.
– Apple Cider Vinegar: Brings the zing. Lemon juice can tag in; add a touch more honey to balance.
– Dijon Mustard: Quiet backbone of flavor. Don’t overdo it unless you like a sharper bite.
– Celery & Red Onion: Crunch and bite. If onion feels loud, soak it in cold water 10 minutes.
– Almonds: Slivered or sliced. Toasting makes them extra. Nut-free? Sunflower seeds are great.

✔Recipe Steps

1. Boil pasta in well-salted water until al dente; drain and rinse briefly under cool water.
2. Whisk mayo, Greek yogurt, honey, apple cider vinegar, Dijon, poppy seeds, salt, and pepper in a large bowl.
3. Fold warm pasta into the dressing until coated.
4. Add diced chicken, halved grapes, sliced celery, red onion, and toasted almonds; toss gently.
5. Adjust with a splash of milk/water for looseness and salt/honey for balance.
6. Chill 20–30 minutes for best texture, then serve cold or at cool room temp.

What to Serve It With

– Kettle chips or pita chips for crunch therapy
– Sliced cucumbers and cherry tomatoes with a squeeze of lemon
– Buttery corn on the cob
– A crisp sauv blanc or a lemonade if you’re keeping it wholesome
– Garlic bread if carbs-on-carbs is your personality (same)

✔Tips & Mistakes

– Salt your pasta water like the ocean—this is your one big chance to season the noodles.
– Rinse the pasta just enough to stop the cooking; don’t ice-bath it into sadness.
– Taste the dressing before tossing. If it’s flat, add acid; if it’s harsh, add honey.
– Add grapes last and fold gently so you don’t squish them.
– If making ahead, hold back a few tablespoons of dressing to refresh right before serving.
– Soggy city? You overcooked the pasta or overdressed it while piping hot.

✔Storage Tips

Pop leftovers in an airtight container and stash in the fridge for 3–4 days. It thickens as it chills, so stir in a spoon of water or yogurt to wake it up. It’s honestly delicious cold straight from the container, and yes, I have 100% eaten it for breakfast with coffee. Zero shame.

✔Variations and Substitutions

– Swap pasta: Use gluten-free spirals—cook on the lower end of time so they don’t crumble.
– Protein twist: Shredded rotisserie turkey, leftover grilled shrimp, or chickpeas for a veg option.
– Creamy base: All mayo for luxe, all Greek yogurt for lighter; or try avocado oil mayo for dairy-free.
– Nuts: Pecans or walnuts instead of almonds; nut-free? Sunflower or pumpkin seeds are awesome.
– Fruit: Add diced apples or swap grapes for blueberries if that’s what’s rolling around in your crisper.
– Herbs: Dill is dreamy, basil is summery, parsley keeps it clean.
– Sweetener: Honey ↔ sugar ↔ maple—use what you’ve got.
– Umami bump: A teeny 1/2 teaspoon soy sauce or tamari can deepen the dressing if you like a savory edge.
– Extra crunch: Toss in shredded cabbage or broccoli slaw for more bite.
– No onions club: Use thin-sliced green onions; gentler and prettier.

Frequently Asked Questions

Delish Poppy Seed Chicken Grape Pasta Salad

Creamy, tangy, and perfectly sweet, this poppy seed chicken grape pasta salad combines tender rotini, juicy grapes, and crunchy almonds in a luscious poppy seed dressing—ideal for picnics, potlucks, or easy make-ahead lunches.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz rotini pasta uncooked
• ▢ 2 cup cooked chicken breast chopped or shredded
• ▢ 1.5 cup red grapes halved
• ▢ 0.75 cup celery diced
• ▢ 0.5 cup green onions thinly sliced
• ▢ 0.5 cup sliced almonds toasted
• ▢ 0.25 cup fresh parsley chopped, optional
• ▢ 0.75 cup mayonnaise
• ▢ 0.5 cup plain Greek yogurt
• ▢ 0.25 cup honey
• ▢ 2 tbsp apple cider vinegar
• ▢ 1 tsp Dijon mustard
• ▢ 1.5 tbsp poppy seeds
• ▢ 0.75 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper freshly ground

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook rotini until al dente according to package directions. Drain, rinse under cold water to cool, and drain well.
• In a medium bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, Dijon mustard, poppy seeds, salt, and pepper until smooth.
• In a large mixing bowl, combine cooled pasta, chicken, grapes, celery, green onions, almonds, and parsley.
• Pour the dressing over the salad and toss gently until everything is evenly coated.
• Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar or honey to balance sweetness and tang.
• Cover and chill for at least 30 minutes to let flavors meld. Stir before serving.
• If the salad thickens after chilling, loosen with a spoonful of yogurt or a splash of milk, then garnish with extra almonds or parsley and serve.

Notes

Swap rotini with bow-tie or macaroni. Use rotisserie chicken for convenience. For extra crunch, add diced apples or finely chopped red onion. Keeps well refrigerated for up to 3 days.