Ingredients
- 12 ounce box short cut pasta such as rotini, penne or bowties
- 1 apple diced
- 2 cups red grapes halved
- 3 celery stalks sliced
- 1 cup sliced almonds
- 2 chicken breast cooked and diced or shredded
- 1/2 cup green onions sliced
- 1 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tsp sugar
- 2 tsp Dijon mustard
- 1 tsp Salt
- 1/2 tsp pepper
- 1/2 lemon zest and juice
Method
- Bring a pot of water to boil and cook the pasta according to package directions. Drain and rinse in cold water.
- Add the pasta to a large mixing bowl along with the diced apple, grapes, celery, almonds, cooked chicken, and green onions.
- Prepare the dressing: in a separate bowl whisk together the mayonnaise, Greek yogurt, sugar, mustard, salt, pepper and lemon juice and zest.
- Pour the dressing over the salad and mix until well coated.
- Refrigerate until ready to serve.
Nutrition
Notes
- For the chicken, I'm using my recipe for air fryer chicken breast. You can use leftover cooked chicken, boiled chicken, rotisserie chicken, or make it your favorite way.
- I love rotini in this! The dressing coats it so well. But use any short cut pasta you have.
- The original salad calls for walnuts, but I prefer the sliced almonds in this recipe. You can use walnuts, if you'd like, or try sunflower seeds.
- Refrigerate leftovers up to 4 days in an airtight container.