Chicken Pasta Salad
Leah Perez published this recipe on thepioneerwoman.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A creamy picnic favorite that combines tender rotisserie chicken, sweet red grapes, and crunchy toasted almonds in a zesty yogurt-mayonnaise dressing.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Bring a large pot of salted water to a boil.
Add the penne pasta and cook for one minute longer than the package directions suggest to ensure it doesn't dry out when chilled.
Drain the pasta, rinse immediately with cold water to stop the cooking process and remove excess starch, and let it cool completely.
In a large bowl, whisk together the plain yogurt, mayonnaise, grainy dijon mustard, lemon zest, lemon juice, kosher salt, black pepper, and cayenne pepper until smooth.
Fold the cooled pasta, shredded rotisserie chicken, chopped celery, sliced green onions, halved grapes, chopped parsley, and fresh dill into the dressing until well combined.
Refrigerate the salad until chilled and ready to eat.
Just before serving, sprinkle the salad with toasted sliced almonds and serve over butter lettuce leaves if desired.
Notes
To avoid dry pasta salad, ensure you cook the pasta one minute past al dente; undercooked pasta will absorb too much dressing as it sits. This salad can be made one day in advance, but wait to add the almonds until serving to maintain their crunch.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 466
- Protein
- 19 g
- Carbs
- 46 g
- Fat
- 23 g
- Fiber
- 3 g
Where the calories come from
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