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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Servings:
Calories: 120kcal
Ingredients
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.