Pioneer Woman Chicken Pasta Salad

Pioneer Woman chicken pasta salad turns shredded rotisserie chicken, penne and juicy red grapes into a creamy, crunchy dinner salad in 50 minutes. This make-ahead chicken pasta salad recipe fits potluck tables, summer picnics and Easter lunch, since it chills in the fridge until you are ready to serve.

Cook the pasta one minute longer than the package says, because that keeps it from drying out in the dressing. Pull it at the usual time and the penne soaks up all the creaminess as it sits, leaving a dry salad.

The dressing is half plain yogurt and half mayonnaise, with grainy Dijon, lemon zest and a pinch of cayenne for a light tang. Toasted almonds go on right before serving, so they stay crisp, and the butter lettuce makes each scoop feel like a fancy chicken salad.

Pioneer Woman Chicken Pasta Salad

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

561

kcal

Tender penne and shredded chicken are coated in a tangy, creamy dressing, with celery and grapes adding crunch and sweetness. Chill it well and the flavors settle in, while the toasted almonds on top give every bite a nutty snap.

Ingredients

• 1 lb. penne pasta
  

• 1 c. plain yogurt (not Greek)
  

• 3/4 c. mayonnaise
  

• 2 tbsp. grainy dijon mustard
  

• 1 tsp. lemon zest
  

• 2 tbsp. lemon juice
  

• 1 tsp. kosher salt
  

• 1/2 tsp. ground black pepper
  

• 1/4 tsp. cayenne pepper
  

• 3 c. shredded rotisserie chicken
  

• 3 celery stalks, chopped
  

• 4 green onions, thinly sliced
  

• 2 c. red grapes, halved
  

• 3/4 c. chopped fresh parsley
  

• 1/4 c. fresh dill
  

• 1/2 c. sliced almonds, toasted
  

• Butter lettuce, to serve
  

Directions

• Cook the pasta: Bring a large pot of salted water to a boil, then cook 1 pound penne for one minute longer than the package directions. Drain it, rinse with cold water, and let it cool so it stays loose and doesn't turn mushy.
• Make the dressing: Whisk 1 cup plain yogurt, 3/4 cup mayonnaise, 2 tablespoons grainy Dijon mustard and 1 teaspoon lemon zest in a large bowl. Then add 2 tablespoons lemon juice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne. Use regular yogurt, not Greek, so the dressing stays creamy and pourable.
• Fold in the salad: Fold in the cooled pasta, 3 cups shredded rotisserie chicken, 3 chopped celery stalks, 4 sliced green onions and 2 cups halved red grapes. Then stir in 3/4 cup chopped parsley and 1/4 cup fresh dill until everything is coated.
• Chill the salad: Cover the bowl and refrigerate until you are ready to eat. The cold time lets the pasta take on flavor and the dressing set into a creamy coat.
• Top and serve: Sprinkle 1/2 cup toasted sliced almonds over the salad just before serving. Spoon it onto butter lettuce leaves if you like, so each plate gets a little extra freshness.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 5-quart stainless steel colander, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Greek yogurt instead of regular yogurt?

I'd stick with plain regular yogurt, since Greek is much thicker and makes the dressing heavy and tight. If Greek is all you have, thin it with a tablespoon or two of milk or lemon juice until it loosens.

How long does chicken pasta salad keep in the fridge?

Stored in an airtight container, it keeps well for about 3 days in the fridge. The pasta keeps soaking up dressing, so stir in a spoonful of yogurt or a squeeze of lemon before serving leftovers.

Can I make this chicken pasta salad ahead of time?

Yes, it's actually a good make-ahead dish because the flavors blend as it chills. Hold back the almonds and lettuce until serving so they stay crisp, and give the salad a quick stir before it goes out.

What can I use instead of grapes?

Diced green apple is my favorite swap, since it brings the same sweet crunch with a little tartness. Dried cranberries work too, though they're chewier and a bit sweeter.

Why does my cold salad turn gummy and clumpy?

Skipping the cold rinse is the big one, because warm pasta keeps cooking and gets gummy in the dressing. Rinsing it until cool washes off the extra starch and keeps the pieces from clumping.