Description

This creamy chicken pasta salad combines tender rotisserie chicken, sweet red grapes, and toasted pecans in a tangy Greek yogurt dressing. It’s a quick, crowd-pleasing meal perfect for potlucks, meal prep, or a satisfying lunch.

Ingredients

Scale

3 cups rotisserie chicken, shredded or cubed
8 ounces pasta (rotini, fusilli, or bowtie), about 2 ½ cups dry
1 ½ cups red grapes, halved
¾ cup pecans, roughly chopped
½ cup plain Greek yogurt (full-fat or 2%)
¼ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
2 ribs celery, finely diced
3–4 green onions, sliced thin
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
2 tablespoons fresh dill or parsley, chopped (optional)

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces of pasta and cook according to package directions until al dente (about 8-9 minutes for rotini). Drain in a colander and rinse with cold water until completely cool. Shake well to remove excess water. Set aside.
Toast the pecans: Place ¾ cup chopped pecans in a small dry skillet over medium heat. Shake the pan every 30 seconds until fragrant and lightly golden, about 3-4 minutes. Transfer immediately to a plate to cool.
Prep the chicken and produce: Shred or cube 3 cups of rotisserie chicken into bite-sized pieces. Halve 1 ½ cups of red grapes. Finely dice 2 ribs of celery. Slice 3-4 green onions thinly. If using fresh herbs, chop about 2 tablespoons.
Make the dressing: In a small bowl, whisk together ½ cup Greek yogurt, ¼ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard until smooth. Add a pinch of salt and a few cracks of black pepper. Set aside.
Combine everything: In a large mixing bowl, add the cooled pasta, shredded chicken, halved grapes, toasted pecans, diced celery, and sliced green onions. Pour the dressing over the top.
Fold gently: Using a rubber spatula, fold everything together gently but thoroughly until every piece is coated.
Season and adjust: Taste and add salt and pepper as needed (about ½ teaspoon salt and ¼ teaspoon pepper total). Add fresh dill or parsley if using.
Chill (optional but recommended): Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Serve cold or at room temperature.

Notes

For best texture, reserve a quarter of the toasted pecans to sprinkle on top just before serving. If the salad seems dry after refrigerating, stir in a tablespoon of milk or extra yogurt. The salad tastes even better on day two.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 ½ cups
Calories: 385
Sugar: 12
Sodium: 480
Fat: 16
Saturated Fat: 3
Carbohydrates: 32
Fiber: 3
Protein: 28

Keywords: creamy chicken pasta salad, chicken pasta salad with grapes, chicken pasta salad with pecans, cold pasta salad, rotisserie chicken pasta salad, easy pasta salad, summer pasta salad, meal prep pasta salad