Tender bites of chicken, sweet grapes, pasta, are combined and tossed with a creamy poppyseed dressing to make this simple Poppyseed Chicken and Grape Pasta Salad.
Is there any meal more refreshing than a cold salad on a summer day? We eat salads of all kinds year-round, but we definitely eat them more often in the summertime.
Pasta salads are a year-round staple in my house for make-ahead meals. I love leftover pasta salads for lunch, but they’re also a great option for dinners.
You can pull the salad together in the morning and it will still be every bit as delicious 8 hours later for dinner – and still delicious a few days later too!
For a few more tasty make-ahead salads, check out the Tangy Pasta Salad with Tomatoes and Peppers and this Spinach Pasta Salad. For a hearty lunch or dinner option (that my kids go crazy over), this Jalapeno Tuna Pasta Salad is always a hit.
I really love the way that grapes add sweet freshness to salads and otherwise savory dishes. This Grape and Candied Walnut Salad and this Grape Salad with Vanilla Bean Dressing are both on my favorites list.
Poppyseed Chicken Pasta Salad
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 parsley in a large mixing bowl. Toss to combine.
Pour the dressing over the salad and stir well to coat. Serve immediately or refrigerate until ready to serve.
Poppyseed Chicken Pasta Salad
Tender chicken, sweet grapes, pasta, and a poppyseed dressing combine in this awesome summer salad.
Course Main Course, Side DishCuisine AmericanKeyword Poppyseed Chicken Pasta Salad
Prep Time 15 minutesCook Time 10 minutesTotal Time 25 minutes
Servings 8 servings
Ingredients8 ounces small pasta: elbows, mini penne or bowtie, fusilli2 cups cooked chicken, chopped into bite-size pieces2 cups red or green grapes, halved1/2 cup chopped pecans1/4 cup green onions, sliced thin2 tablespoons fresh Italian parsley, chopped smallPoppyseed Dressing1/3 cup mayonnaise2 tablespoons milk2 tablespoons white vinegar1 teaspoon yellow or dijon mustard2 tablespoons sugar2 tablespoons poppy seeds
InstructionsBring 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!
NotesIf 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.
NutritionCalories: 320kcal | Carbohydrates: 22g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 497mg | Potassium: 272mg | Fiber: 3g | Sugar: 11g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
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