Chicken Pasta Salad Recipe

Chicken salad meets pasta salad in this delectably simple recipe that comfortably feeds a hungry crowd.

Course Salad

Cuisine American

Keyword chicken pasta salad

Prep Time 10

Cook Time 10

Chill Time 30

Total Time 50

Servings

Calories 422kcal

1 pound bow tie pasta
3 cups cooked chicken breasts, chopped into bite-size pieces*
1 15- ounce can pineapple tidbits in juice, drained
1 cup celery, chopped
1 cup salted cashews, roughly chopped *Paige: Show a few halves in the hero so you know they are in the salad
1 ½ cups red grapes, halved
½ cup chopped green onion

Cook the pasta. Bring a large pot of salted water to a boil. Add 1 pound dried bow tie pasta to the boiling water and cook according to package directions until al dente. Drain and rinse with cold water, and drain well.
While the pasta is cooking, make the salad dressing. In a small bowl, whisk 1 cup mayonnaise, 3 tablespoons cider vinegar, 2 tablespoons sugar, ¾ teaspoon kosher salt, and ¾ teaspoon black pepper.
Assemble the salad. In a large bowl, add the 1 pound cooked pasta, 3 cups cooked, chopped chicken, 15 ounces (about 2 cups) pineapple tidbits, 1 cup chopped celery, 1 cup chopped cashews, 1 ½ cups halved red grapes, and ½ cup chopped green onion. Add the salad dressing and toss until evenly coated. Taste and adjust seasonings. Refrigerate for 30 minutes for the flavors to combine before serving.

*For the chicken: You can buy a rotisserie chicken or prepare your own roast chicken, grilled chicken, or poached chicken. Or just bake some chicken breasts or chicken thighs.