Chicken Pasta Salad Recipe
Easy chicken pasta salad filled with chicken, veggies, and a delicious lemon tarragon dressing.
Servings: 8
Ingredients
- 1 lb medium shell pasta or small pasta of your choice
- 2 cups cooked chicken diced or shredded
- 1 cup celery, diced
- 1 cup red grapes, halved
- 1/2 cup green onions, diced
- 1/4 cup slivered almonds
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook pasta according to box directions. Drain pasta in a colander and rinse under cold water.
- Place the cooked, drained pasta in a large bowl. Add in diced or shredded chicken, celery, green onion, and grapes.
- To make the dressing, add the mayonnaise, sour cream, vinegar, lemon juice, sugar, salt, pepper, tarragon, and parsley to a blender or food processor. Mix to combine.
- Toss the dressing in with the pasta. Toss everything together to completely coat with dressing. Cover and chill in the refrigerator until ready to serve.
Video
Notes
- Make sure to dice the celery, onion, and chicken into small, bite-sized pieces.
- Be sure to rinse the boiled pasta under cold water to stop the pasta from cooking.
- If you are making this chicken pasta salad ahead of time, coat with half of the dressing, cover and chill. When ready to serve, toss in the rest of the dressing.
Nutrition
Calories: 518kcal | Carbohydrates: 47g | Protein: 18g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 514mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg