Chicken Pasta Salad
A cool, creamy pasta salad loaded with tender chunks of chicken, crisp celery, and sweet grapes. This all-American picnic classic comes together in 30 minutes and gets better as it chills. Perfect for potlucks, meal prep, or a refreshing summer lunch.
For 4 servings
- boil · ~11 min
Cook the pasta.
1.Bring a large pot of water to a rolling boil.2.Add salt and cook pasta according to package directions until al dente.3.Drain, rinse under cold water to stop cooking, and set aside to cool completely.TIPRinsing the pasta washes away excess starch so the salad doesn't get gummy. - boil · ~12 min
Cook the chicken.
1.Place chicken breasts in a saucepan and cover with water.2.Bring to a gentle simmer and cook until internal temp reaches 165°F (74°C), about 10 minutes.3.Transfer to a plate and let cool, then cut into bite-sized cubes.TIPStart the chicken in cold water — it keeps the meat tender. Boiling from the start can make it tough. - mix · ~2 min
Make the dressing.
1.In a large bowl, whisk together mayonnaise, yogurt, lemon juice, and dijon mustard.2.Season with a pinch of salt and black pepper.3.Stir in chopped fresh dill.TIPLetting the dressing sit for 5 minutes before mixing allows the dill to perfume it. - mix · ~2 min
Assemble the salad.
1.Add the cooled pasta, diced chicken, celery, and grape halves to the bowl with the dressing.2.Fold gently until everything is evenly coated. - rest · ~30 min
Chill before serving.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.
TIPThis salad tastes even better the next day — make it ahead if you can.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the cooked pasta under cold water to stop cooking and prevent a gummy texture.
- 2Start poaching chicken in cold water for tender, juicy meat instead of dropping it into boiling water.
- 3Halve grapes just before assembling to keep them from bleeding color into the salad.
- 4Let the dressed salad chill at least 30 minutes so the flavors meld and the pasta absorbs the dressing.
- 5Make this salad a day ahead; the flavors deepen overnight and the texture stays perfect.
- 6Fold the ingredients gently to avoid breaking the pasta or crushing the grapes.
Adapt it for your goals.
High-protein
Swap half the pasta for extra diced chicken or add a can of drained chickpeas for a protein boost without changing the creamy texture.
low oilLow-oil
Replace all mayonnaise with nonfat Greek yogurt and add a splash of milk to keep the dressing creamy while slashing fat and calories.
nutty crunchNutty-crunch
Fold in 50g of toasted chopped pecans or slivered almonds just before serving for a crunchy contrast to the soft pasta and grapes.
herb swapHerb-swap
Replace dill with equal amounts of chopped fresh tarragon or basil for a completely different aromatic profile that pairs well with grapes.
Why this is on our healthy list.
Lean Protein Source
The chicken breast provides high-quality, low-fat protein that supports muscle repair and keeps you full longer.
Gut-Friendly Probiotics
Plain yogurt in the dressing offers live cultures that can aid digestion and maintain a healthy gut microbiome.
Vitamin K from Celery
Celery contributes vitamin K, which plays a key role in bone health and normal blood clotting.
Antioxidant-Rich Grapes
Red grapes supply resveratrol and other polyphenols that help combat oxidative stress and support heart health.
Frequently asked questions
Yes, any short pasta with ridges or twists works well, such as penne, farfalle, or cavatappi, because they trap the creamy dressing.
