Poppy Seed Chicken Pasta Salad

Ingredients

• Pasta

  Corn, dry

  8 oz or 227g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  3 cup, chopped or diced or 420g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  1 ½ cup, shredded or chopped or 83g

• Celery

  Raw

  4 stalks, large (11 inches long) or 256g

• Onions

  Sweet, raw

  ½ onion or 166g

• Almonds

  Nuts, raw

  1 cup, whole or 143g

• Blended Whole Milk Plain Greek Yogurt

  Great Value

  100g

• Apple Cider Vinegar

  Great Value - Great Value

  4 tbsp or 60g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Maple syrups

  ¼ cup or 81g

• Poppy seed

  Spices

  4 tsp or 12g

• Salt

  Table

  2 tsp or 12g

Directions

1. Cook pasta according to the package instructions. Drain and rinse with cold water to cool.
2. Preheat oven to 350F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 5 minutes longer or until the almonds are golden and fragrant. Remove from oven and allow almonds to cool then chop. Set aside.
3. While pasta is cooking and almonds are roasting, make dressing by whisking together all ingredients in a small bowl. Refrigerate until ready to use.
4. In a large bowl, combine the pasta, chicken, grapes, celery, onion and chopped almonds.
5. Pour the dressing over the pasta salad and gently toss to combine. Taste for and add more salt and pepper, if needed. Serve right away or refrigerate in a container with a lid for 1-2 hours or until ready to serve.

Similar Foods

• Cucumber and Poppy Seed Salad
• Italian Chicken Pasta Salad
• Celeriac Soup with Pancetta and Toasted Hazelnuts
• Buckwheat Avocado Salad
• Lemon Cous-Cous Salad
• Fuji Apple Chicken Salad