Best 4 Chicken Pasta Grape Salad Recipes
Indulge in a culinary delight with our tantalizing Chicken Pasta Grape Salad, a harmonious blend of flavors and textures that will elevate your taste buds. This delectable dish features tender chicken, al dente pasta, sweet and juicy grapes, crunchy celery and walnuts, all tossed in a creamy and tangy dressing. Alongside the main recipe, we also present variations to suit your preferences: a refreshing Greek Yogurt Dressing, a zesty Lemon-Poppy Seed Dressing, and a creamy Avocado Dressing. Whether you're a fan of classic mayonnaise-based dressings or prefer lighter and healthier options, we've got you covered. So, prepare to embark on a culinary journey with our Chicken Pasta Grape Salad, a versatile dish perfect for picnics, potlucks, or a satisfying meal at home.
Here are our top 4 tried and tested recipes!
SUMMER CASHEW CHICKEN GRAPE PASTA SALAD
On many hot summer days, I can't face eating a hot meal. This salad makes a very satisfying meal without overheating the house or me! If I can't stomach the thought of cooking chicken myself for fear of heating up the house on a hot summer day, I just pick up a rotisserie chicken from my local grocer or I pick up grilled cooked chicken from Costco. With pre-cooked chicken, this recipe couldn't be easier to prepare! I've served this many times to rave reviews. I got this recipe from my mother-in-law. It's a dish she picks up from her local deli on a regular basis. If you make it at home, it's much cheaper than the deli!
Provided by Northern Cook
Categories One Dish Meal
Time 15m
Yield 8 1 Cup servings, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil 1 lb. of pasta - al dente - according to package directions (I use rigatoni). Drain after cooking and let cool.
- While the pasta is boiling, wash and halve the grapes.
- Dice the cooked chicken into bite sized pieces.
- In a large bowl or serving platter, combine the cooled, drained pasta with the grapes and diced chicken. Stir in the mayonnaise. I start with one cup of mayo and add more as needed. Really, just add as much as you personally like - it may be more or less than 2 cups.
- Stir in the Lawry's seasoning salt, onion powder and garlic powder. Again, add to your liking. You may want more or less than 1/2 teaspoon of any of these - - it's your choice, go with what you like. Frequent sampling at this point will help you decide what your preference will be so grab a fork and start sampling!
- If the salad is too thick and rich for your liking, stir in a couple tablespoons milk to thin it out. This part is optional.
- This salad is always much better the next day after the flavors have had a chance to meld. This is when I usually add milk to loosen it up a bit.
- Before serving, plate or dish up the salad and sprinkle cashew pieces on top of individual servings. DO NOT put the cashew pieces on the entire salad and refrigerate - - this will cause the cashew pieces to become soft and rubbery and nobody wants that! I just set the can of cashews on the table and let guests help themselves.
- Sit back and enjoy your sweat free cold summer salad!
CHICKEN, PASTA AND GRAPE SALAD
A recipe I found in a Pillsbury cookbook. Very nice for a small gathering or for making a big batch for a luncheon. I am always asked for the recipe. I have never added the snow pea pods, can't find them in my grocery store, but I am sure they would be great. Serve on a bed of lettuce for a pretty presentation.
Provided by Jenny Frenny
Categories Chicken Breast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook the rotini pasta as directed on the box and drain. Rinse well with cold water and drain again.
- In a large bowl, add cooked pasta, cooked chicken, celery, green onions, pea pods, grapes, half of almonds and pineapple tidbits.
- Mix dressing ingredients in another bowl. Pour over pasta salad ingredients and toss gently to mix well and coat all ingredients. Sprinkle the remaining toasted almonds on top of salad as garnish.
ROAST CHICKEN, PASTA, AND GRAPE SALAD
This recipe is a family favorite. It is based on one from my grandparents and was introduced to me by my dad, who really enjoyed it growing up. Originally a tradition to use the leftover turkey from Thanksgiving, I've always had it with chicken and can't get enough. This is one recipe that can be easily adjusted, so don't worry if you don't have the exact amounts called for!
Provided by armack
Categories Lunch/Snacks
Time 30m
Yield 1 large bowl, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large 4 to 6 quart pot with water and bring to a boil. Add pasta and cook until al dente (about 8 minutes), stirring occasionally.
- Drain pasta and add about two tablespoons of the mayonnaise and allow to cool. Mixing well coats the pasta and helps prevent sticking.
- Chop the roast chicken into bite-size pieces. Use both white and dark meat for best results.
- Chop the celery into quarter-inch pieces, the grapes in half (or quarters if large), and the scallions into thin slices.
- Mix all ingredients, adjusting mayonnaise and spices according to your personal preferences and dietary concerns.
CHICKEN, PASTA, GRAPE SALAD
Best if refrigerated over night and additional dressing added before serving. To dress it up sprinkle with sliced almonds. Yummy! I saw this recipe in the Spokesman review a few years ago.
Provided by Chris L.
Categories Chicken Salads
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Blend mayo, sugar, rice wine, and spices in small bowl with whisk. NOTE: It is very important to use the right rice wine. You need sweet rice wine, not vinegar!
- 2. Cook, cool and dice chicken. Cook pasta per package directions, drain and run under cool water, drain again. In separate bowl combine diced chicken, pasta, grapes and celery. Add dressing and mix gently. Chill 2 hours. (I cook my chicken breasts in broth to boost the flavor.)
- 3. Note: If you make this and let it sit for a few hours, (or over night) it tends to soak up all the dressing. I usually double the dressing and add as needed.
- 4. Note II: If I intend this to be a main dish meal in the summer time I will add more chicken. Served with crusty bread it is a perfect, ready "when you are" meal.
Tips:
- For the best flavor, use fresh, ripe grapes. Cut them in half and remove the seeds to prevent the salad from becoming watery.
- If you don't have a rotisserie chicken, you can boil or bake chicken breasts and shred them.
- Feel free to use any type of pasta you like. Short pastas like penne or bow tie work well, but you can also use a longer pasta like spaghetti or linguine.
- To make the dressing, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper. You can also add a touch of honey or maple syrup for sweetness.
- Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
Chicken pasta grape salad is a delicious and refreshing side dish or main course. It's perfect for summer potlucks, picnics, or barbecues. With a few simple ingredients and a little bit of time, you can have a delicious and healthy salad that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
