Epicurean Chicken Salad with Creamy Honey Lime Dressing
Yield: 8Servings
Prep Time: 20 minutesmins
Cook Time: 10 minutesmins
Total Time: 30 minutesmins
Ingredients
Salad:
10ouncesrotini pasta
2-3cupscooked chicken, cut into bite-sized pieces or shredded
1largesweet-tart apple, cored, diced (I prefer Honey Crisp for this salad)
4ouncessharp cheddar cheese, diced small (about 1 cup)
1 (15-ounce)canpineapple tidbits, drained very well
½cupred grapes, halved
⅔cupsliced almonds
Honey Lime Dressing:
½cuplight or regular mayonnaise
½cupplain yogurt
¼cuplight or regular sour cream
⅛teaspoonsalt
Pinchof black pepper
3tablespoonsfreshly squeezed lime juice
3tablespoonshoney
½tablespoonpoppy seeds
Instructions
In a large pot of lightly salted boiling water, cook the pasta until tender. Drain and rinse with cold water. Drain well.
In a large bowl, toss all the salad ingredients together.
In another small or medium bowl, whisk all the dressing ingredients together.
Pour the dressing over the salad and stir gently to mix so that all the ingredients are evenly coated with the dressing.
Serve immediately or refrigerate for up to an hour (the salad may dry out a bit if refrigerated for much longer - you can make extra dressing or reserve part of the dressing to stir in right before serving).
Notes
Pasta: you really can use anywhere from 8 to 12 ounces of pasta (obviously the lesser amount will yield a creamier salad); I've found that 10 ounces hits it right on the money for us.