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This poppy seed chicken & grape pasta salad is incredibly flavourful and refreshing. Tender rotisserie chicken is mixed with sweet and juicy grapes, crunchy walnuts, and a delicious, creamy poppy seed dressing. You can make it ahead for easy meal prep, or as an excellent dish to bring to get-togethers! I love this dish for the summertime.
Red grapes add bursts of juicy sweetness. You should look for smaller, seedless ones. Crunchy, low-cal celery and mild green onions add vibrancy. You should dice the celery fairly small (he’s not the star of the show). You can use regular cooked chicken, but I like to use rotisserie chicken for this dish. The meat is so tender and delicious.
For the dressing, I whipped up a simple poppy seed dressing. Making it couldn’t be easier. You simply whisk all the ingredients together in a bowl. It’s made up of Greek yogurt, mayonnaise, honey, white wine vinegar, poppy seeds, and a bit of salt. And the flavour is *muah!* (visualize an Italian chef kiss here).
This dreamy dressing clings perfectly to the noodles. Pour it into a large bowl with all the ingredients and give it a good mix.
Now that you have this beautiful salad prepared, you should let it chill in the fridge to let that sauce soak in. (Though I definitely dive in for a few bites first.)
And there you have it! Poppy seed chicken & grape pasta salad. Easy to make, delicious – and not your average pasta salad. Enjoy x
Feeling like having salad, but with a bit more greenery? Try my poached salmon salad with fresh strawberry vinaigrette.Print
A delicious, refreshing pasta salad featuring bursts of grapes, tender rotisserie chicken, and a dreamy poppy seed dressing.
6 ounces (170 g) farfalle (bowtie) pasta, uncooked
1 cup (140 g) rotisserie chicken, cut into small pieces*
3/4 cup (136 g) red grapes, halved
1/2 cup (50 g) celery, diced small
1/2 cup (58 g) walnut pieces
1/4 cup (26 g) green onions, sliced
1/4 cup (70 g) nonfat Greek yogurt
1/4 cup (57.5 g) full-fat mayonnaise
2 tbsp honey
1 1/2 tbsp white wine vinegar
2 tsp poppy seeds
1/4 tsp salt (or more, to taste)
Boil the pasta in salted water according to package directions.
Meanwhile, chop and prepare the salad ingredients.
Drain the pasta, rinsing with cold water to speed up cooling. Put the drained, cooled pasta in a large bowl. Add in other salad ingredients.
In a smaller bowl, add all of the dressing ingredients and whisk them together until smooth.
Pour the dressing into the large bowl, then mix well to thoroughly coat the salad ingredients.
Chill the pasta salad in the fridge. Give it 40 minutes or so for the dressing flavours to soak in. Stir before serving to mix in any sauce that settled to the bottom.
* You can use regular cooked chicken if you prefer.
Keywords: pasta salad, chicken