Chicken BLT pasta salad with creamy poppy seed dressing
Makes
10 cups
Think of this as the salad for people who don't like salad...
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Ingredients
1/2 cup
Mayonnaise
1/2 cup
plain Greek yogurt
1 1/2 tbsp
White wine vinegar
1 tbsp
freshly squeezed Lemon juice
1 tbsp
(or honey) Sugar
2 tsp
Poppy seeds
1/2 tsp
Dry mustard
1/4 tsp
Sea salt
1/8 tsp
freshly ground Black pepper
Salad
1 pkg (12 oz/375 g)
uncooked rotini, (regular, whole wheat or gluten-free)
2 cups
chopped romaine hearts or chopped baby spinach, leaves
2 cups
chopped cooked chicken breast
1 cup
halved or quartered grape tomatoes or chopped Roma (plum) tomatoes
8 slices
nitrate-free bacon, cooked and chopped
¾ cup
frozen green peas, thawed
½ cup
chopped green onions
Freshly ground black pepper, to taste
Instructions
- Whisk together all dressing ingredients and refrigerate until ready to use.
- Cook rotini according to package directions. Drain, rinse with cold water (to stop the cooking action) and drain again. Transfer rotini to a very large bowl.
- Add all remaining ingredients to cooked rotini and mix well. Add the prepared dressing (all of it) and mix again, until all ingredients are well coated. Serve immediately.