Ingredients

Scale

12 oz (340g) elbow macaroni or small shell pasta
2 cups (240g) cooked chicken breast, diced
1 cup (150g) red seedless grapes, halved
1/2 cup (75g) chopped celery
1/4 cup (25g) red onion, finely diced
1/4 cup (20g) poppy seeds
1/4 cup (60g) mayonnaise
1/4 cup (60g) plain Greek yogurt
2 tbsp whole-grain mustard
2 tbsp honey
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh herbs (such as parsley and dill)

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Instructions

Cook pasta in salted boiling water until al dente; drain and cool completely
Whisk mayonnaise, Greek yogurt, whole-grain mustard, honey, lemon juice, salt, pepper, and poppy seeds for dressing
In a large bowl, combine pasta, grapes, celery, red onion, chicken, and herbs
Pour dressing over salad and toss gently to coat evenly
Chill for at least 1 hour before serving to allow flavors to meld

Notes

Cool pasta immediately after cooking with ice water to maintain firm texture
For a lighter version, substitute additional Greek yogurt for half the mayonnaise
Store in an airtight container in refrigerator for up to 3 days
Serve with crusty bread or lemon wedges for garnish

Author: Mark
Prep Time: 20
Cook Time: 15
Category: Cozy Chicken
Method: Boiling and Chilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 12g
Sodium: 450mg
Fat: 20g
Saturated Fat: 4g
Carbohydrates: 45g
Fiber: 2g
Protein: 35g
Cholesterol: 60mg