Print

Creamy Chicken Pasta Salad with Bacon and Red Grapes

creamy chicken pasta salad - featured image
Print Recipe

A quick and delicious creamy chicken pasta salad featuring smoky bacon, sweet red grapes, and a tangy dressing, perfect for busy days and gatherings.

Ingredients

Scale
  • 2 cups cooked and shredded or diced chicken breast (boneless, skinless)
  • 8 oz (225 g) rotini or penne pasta
  • 6 slices crispy cooked bacon
  • 1 cup red grapes, halved (seedless)
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 cup finely chopped celery (optional but recommended)
  • 2 stalks green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of rotini or penne and cook according to package instructions (usually 9-11 minutes) until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water to cool. Set aside to drain fully.
  2. While pasta cooks, heat a skillet over medium heat. Add 6 slices of bacon and fry until crispy, about 6-8 minutes, turning occasionally for even cooking. Transfer bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble or chop into bite-sized pieces.
  3. If not using pre-cooked chicken, quickly poach or pan-cook 2 medium chicken breasts until no longer pink inside (about 12-15 minutes). Allow to cool slightly, then shred or dice into pieces roughly 1/2-inch.
  4. Halve 1 cup of red grapes, chop 1/2 cup celery finely, slice 2 green onions thinly, and chop 2 tablespoons of fresh parsley.
  5. In a mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, and 1 teaspoon honey. Whisk until smooth and creamy. Season with salt and freshly ground black pepper to taste.
  6. Add cooled pasta, shredded chicken, crumbled bacon, grapes, celery, green onions, and parsley to the bowl with dressing. Gently toss everything until evenly coated. Taste and adjust seasoning if needed.
  7. Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

Notes

Cook bacon and chicken simultaneously while pasta boils to save time. Use medium heat for bacon to avoid burning. Rinse pasta under cold water after draining to stop cooking and prevent stickiness. Toss salad gently to avoid breaking grapes or chicken pieces. If salad feels dry after chilling, stir in extra mayo or yogurt before serving.

Nutrition

Keywords: chicken pasta salad, creamy chicken salad, bacon pasta salad, red grapes salad, easy pasta salad, quick chicken salad, summer salad, picnic salad

Find it online: https://daintydine.com/creamy-chicken-pasta-salad-with-bacon-and-red-grapes-recipe-easy-and-delicious-guide/