Poppy Seed Chicken and Grape Pasta Salad

On a hot summer day, this was the perfect salad for dinner with homemade Poppy Seed Dressing made with Greek yogurt.  

Ingredients:

10 oz. bow tie (Farfalle) pasta (4 cups)

2 cups cooked and cooled, diced chicken breasts (I used the breasts from 1 rotisserie chicken)

2 cups seedless red grapes, halved

1 cup diced celery

3/4 cup slivered almonds

Dressing:

1/2 cup full fat plain greek yogurt (I used Fage 5%)

1/2 cup mayonnaise

3 tablespoons white wine vinegar

3 tablespoons honey

2 tablespoons granulated sugar

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt

Cook pasta to al dente in salted boiling water according to directions on package.

Drain then rinse with cold water and let drain completely.  Set aside and cool.

In a mixing bowl, whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds, and 1/2 teaspoon salt.

Add drained pasta to a salad bowl along with chicken, grapes, celery and almonds.

Pour dressing over the top and toss to evenly coat.  

Chill at least 30 minutes (and up to 1 day) before serving.  This allows some time for the pasta to absorb the dressing and time for the flavors to meld). 

Serve chilled.

adapted from www.cookingclassy.com