Chicken Pasta Salad with Grapes and Poppyseed Dressing

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This bright salad is perfect as a new take on a side dish and colorful enough for a show-stopping main course.

[/vc_column_text][/vc_column][vc_column border_color=”” visibility=”” width=”1/4″][vc_column_text title=”” disable_pattern=”true” align=”left” margin_bottom=”0″ animation=”” el_class=””]
[/vc_column_text][/vc_column][/vc_row][vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=”” animation=””][vc_column border_color=”” visibility=”” width=”1/2″][vc_single_image image=”7338″ alignment=”center” style=”vc_box_rounded” border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”medium”][/vc_column][vc_column border_color=”” visibility=”” width=”1/2″][vc_tabs heading_title=”” style=”default” orientation=”horizental” tab_location=”left” responsive=”true” container_bg_color=”#fff” el_class=””][vc_tab title=”Ingredients” tab_id=”1411467135-1-9995fb-97983379-3b80aad8-86ba”][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]For The Salad:

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2 cups of cooked chicken, shredded or chopped

4 cups red grapes, cut in half

1 cup dried cranberries

1 cup golden raisins

1 cup sliced almonds

2/3 cup scallions, thinly sliced

1 pound pasta, cooked and drained

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For the Dressing:

1 1/2 cup poppyseed dressing

1 cup mayonaisse

1 tbsp. apple cider vinegar[/vc_column_text][/vc_tab][vc_tab title=”Directions” tab_id=”1411467135-2-5495fb-97983379-3b80aad8-86ba”][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]Cook the pasta al dente and drain water out. If necessary “shock” the pasta with a cold water rinse and leave in the sink to drain.

Mix up the dressing ingredients and set aside.

Mix up all other salad ingredients into a large serving bowl. Toss with the dressing to coat, then pour in the cooked and cooled pasta and mix thoroughly.

Chill in the refrigerator for two hours.[/vc_column_text][/vc_tab][/vc_tabs][/vc_column][/vc_row]