Poppy Seed Chicken and Grape Pasta Salad

Ingredients

• 10 oz. bow tie pasta
• 2 cups cooked and cooled, diced chicken breasts
• 12 oz. red grapes
• 1 cup diced celery
• 3/4 cup Fisher Sliced Almonds
• 1/2 cup sliced green onions, green portion
• 1/3 cup dried cranberries, optional
• 1/2 cup fat free plain Greek Yogurt
• 1/2 cup full fat mayonnaise
• 3 Tbsp white wine vinegar or apple cider vinegar
• 3 Tbsp honey
• 2 Tbsp granulated sugar
• 1 1/2 Tbsp poppy seeds
• 1/2 tsp salt

Directions

1. Boil the pasta in salted water until al dente, following the package instructions. Drain it, rinse under cold water, and leave it to drain thoroughly. Set it aside so it can cool.
2. In a mixing bowl, whisk the Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt until smooth.
3. Transfer the drained pasta to a salad bowl, then add the chicken, grapes, celery, almonds, green onions and cranberries. Spoon the dressing over everything and toss until the salad is evenly coated. Add more salt to taste, then toss again.
4. Refrigerate for at least 30 minutes and up to 1 day before serving so the pasta can take in some of the dressing and the flavors can come together. Serve chilled.