Chicken Pasta Grape Salad Recipes

COMPANY CHICKEN PASTA SALAD WITH GRAPES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
• In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
• Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

CHICKEN, PASTA AND GRAPE SALAD

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.

PASTA SALAD WITH CHICKEN AND GRAPES

Steps:

• Cook the pasta in a large pot of boiling water until al dente; drain then rinse under cold water.
• Place the drained pasta in a large bowl.
• Add in cooked chicken, green onions, celery and diced cheddar cheese; toss to combine.
• In a bowl mix together all dressing ingredients then pour over the pasta mixture; mix to combine.
• Season with black pepper to taste.
• Cover and chill for a minimum of 8 hours or 24 hours.
• When ready to serve mix in the grapes.
• Delicious!

SUMMER CASHEW CHICKEN GRAPE PASTA SALAD

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!

ROAST CHICKEN, PASTA, AND GRAPE SALAD

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.

GRAPE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the grapes, broccoli, ham, olives and onion. , Drain pasta and rinse in cold water; stir into grape mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.