Chicken Pasta Salad
A creamy and crunchy chicken pasta salad featuring tender chicken, juicy grapes, crisp celery, and almonds, tossed in a tangy, slightly sweet dressing. High in protein, rich in fiber, and low in saturated fat, this salad is perfect for quick lunches, summer gatherings, or make-ahead meal prep.
Equipment
- 1 large mixing bowl
- 1 Small Mixing Bowl
- whisk
- Measuring Cups and Spoons
- Knife and cutting board
- Pot for boiling pasta
Ingredients
- 16 oz pasta cooked al dente and cooled
- 2 cups cooked chicken chopped
- 1 cup celery chopped
- 2 cups grapes halved
- 1/4 cup green onions sliced
- 1/2 cup sliced almonds
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1/2 cup milk
- 4 tbsp vinegar
- 4 tsp granulated sugar
- 1 tsp salt
- 1 tsp poppy seeds
Instructions
- Prepare the Pasta: Begin by cooking the pasta according to the package directions until it reaches al dente perfection. Be careful not to overcook, as the pasta should hold its shape and texture when mixed with the dressing. Once cooked, drain thoroughly and rinse under cold water to stop the cooking process. Spread the pasta on a large plate or baking sheet to cool completely before adding other ingredients.
- Chop the Chicken: While the pasta is cooling, prepare your cooked chicken. Chop it into bite-sized pieces, roughly 1/2-inch cubes, so that each forkful has a good balance of pasta and chicken. Using pre-cooked chicken is ideal for convenience, but you can also roast or poach fresh chicken for more flavor. Set aside in a medium bowl.
- Prepare the Vegetables and Fruit: Wash and chop the celery into small, even pieces, ensuring a crisp texture that will contrast nicely with the creamy dressing. Slice the green onions thinly, including the white and green parts, for a mild onion flavor. Wash and halve the grapes for bursts of natural sweetness in every bite. Keep all these fresh ingredients together in a separate bowl until ready to combine.
- Toast the Almonds (Optional but Recommended): For added crunch and a richer flavor, lightly toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes. Stir frequently until they turn golden brown and fragrant. Remove from heat and let them cool completely before adding to the salad. Toasting enhances the nutty flavor and prevents them from becoming soggy once mixed with the dressing.
- Prepare the Creamy Dressing: In a small bowl, combine the sour cream, mayonnaise, and milk. Whisk until smooth and well blended. Add vinegar, granulated sugar, salt, and poppy seeds, and continue whisking until the dressing is creamy, slightly thick, and free of lumps. Taste and adjust seasoning as needed; the dressing should be tangy, lightly sweet, and flavorful enough to coat all ingredients evenly.
- Combine Pasta and Ingredients: In a large mixing bowl, add the cooled pasta, chopped chicken, celery, grapes, sliced green onions, and toasted almonds. Gently toss to mix the ingredients evenly, ensuring that the chicken and vegetables are well distributed throughout the pasta.
- Add the Dressing: Pour the prepared dressing over the pasta mixture. Using a large spoon or spatula, gently fold the dressing into the pasta and other ingredients, taking care not to break the pasta or mash the grapes. The goal is an even coating so every bite is flavorful and creamy.
- Adjust and Chill (Optional): Taste the salad and adjust seasoning with additional salt or a splash of vinegar if needed. For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving. Note that pasta will absorb some dressing over time, so you may want to reserve a little extra dressing if making in advance.
- Serve and Enjoy: Transfer the salad to a serving dish or bowl. Garnish with a few extra sliced almonds or green onions for visual appeal, if desired. Serve cold as a light main dish, a side for barbecues, or a make-ahead lunch option. Enjoy the balance of creamy, sweet, and crunchy textures in every refreshing bite.
Notes
- Always cook the pasta just until al dente; overcooked pasta will become mushy when mixed with the dressing.
- Use cold, cooked chicken for convenience, or roast or poach your own for a fresher, more flavorful option.
- Grapes add natural sweetness, but you can swap them with diced apples or dried cranberries for variety.
- Toasting almonds enhances flavor and crunch but is optional; raw almonds also work.
- The salad tastes best after chilling for at least 30 minutes, but it can be served immediately if needed.
- If making ahead, prepare extra dressing to prevent the pasta from absorbing all the sauce.
- Adjust seasoning with salt, pepper, or a splash of vinegar just before serving for a fresh, bright flavor.
