Chicken and Grape Pasta Salad

My husband Errol sure was happy when I made this great salad that he could take to work!

For this you will need:

10 oz. bow tie pasta
2 cups cooked and cooled, diced chicken breasts (I used leftover chicken)
2 cups red grapes halved
1 cup diced celery
3/4 cup sliced almonds
1/2 cup diced green onions green portion
1/3 cup dried cranberries

For the dressing:

1/2 cup fat free plain Greek yogurt
1/2 cup mayonnaisse
3 tbs apple cider vinegar
3 tbs honey
2 tbs sugar
1/2 tsp salt

First, cook the pasta to al dente in salted boiling water. Drain then rinse with cold water and let drain completely. Set aside and let cool.

To make the dressing, in a mixing bowl, whisk together the Greek yogurt, mayonnaise, vinegar, honey, sugar and 1/4 tsp salt.


When your pasta is cool, add to it the chicken, grapes, celery, almonds, green onions and cranberries.
Then pour the dressing over the top and toss to evenly coat. Season with more salt to taste and toss. Chill at least 30 minutes, (and up to 1 day) before serving. This allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.


This is a great salad for lunches, or to add to any meal.


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