Description
A delightful Waldorf Chicken Pasta Salad combining tender chicken, al dente bow tie pasta, crunchy celery, crisp green onions, sweet red grapes, and toasted almonds, all tossed in a creamy lemon-mayo dressing. Perfect for a refreshing and satisfying cookout or picnic dish.
Ingredients
Scale
Chicken
- 2 cups Cooked Chicken (Rotisserie chicken can save time)
Pasta
- 8 ounces Bow Tie Pasta (Cook to al dente)
Vegetables & Fruits
- 1 cup Celery (Chopped; can substitute with apples)
- 1/2 cup Green Onions (Can substitute with red onions)
- 1 cup Red Seedless Grapes (Can substitute with dried cranberries)
Nuts
- 1/2 cup Sliced Almonds (Can substitute with walnuts or pecans)
Dressing
- 1 cup Mayonnaise (Greek yogurt can be used for a lighter version)
- 2 tablespoons Lemon Juice
- 1/2 teaspoon Coarse Ground Pepper (Adjust according to taste)
- 1 tablespoon Dried Parsley (Fresh parsley can enhance the taste)
Instructions
- Preparation Steps: Gather and prepare all ingredients including cooking chicken, chopping vegetables, and measuring dressing components.
- Cook the Chicken: Boil chicken in salted water for 15-20 minutes until fully cooked. Drain and allow to cool before chopping into bite-sized pieces.
- Prepare the Pasta: Cook bow tie pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking, then set aside to cool.
- Mix the Salad Ingredients: In a large bowl, combine chopped chicken, diced celery, and sliced green onions. Toss gently to mix evenly.
- Whisk the Dressing: In a separate bowl, whisk together mayonnaise, lemon juice, coarse ground pepper, and dried parsley until the dressing is smooth and well blended.
- Combine and Fold: Pour the dressing over the chicken mixture and blend well to coat. Gently fold in the red grapes, cooled pasta, and sliced almonds ensuring an even distribution without breaking the ingredients.
- Serve and Enjoy: Spoon the Waldorf chicken pasta salad into a serving dish. Optionally sprinkle with extra pepper. Serve chilled or at room temperature for best flavor and texture.
Notes
- To save time, use store-bought rotisserie chicken instead of boiling chicken.
- For a lighter dressing, substitute mayonnaise with Greek yogurt.
- Apples or dried cranberries can be used in place of celery or grapes for variation.
- To enhance freshness, try fresh parsley instead of dried parsley.
- Salad can be made a few hours in advance and refrigerated; stir gently before serving.
