POPPY SEED CHOOK AND GRAPE PASTA SALAD

I’m sort of getting sad that summer time is coming to a near. and i emphasize at the phrases “kind of”. haha! Fall is my favorite season for sure, and right here in Southern Utah we get to revel in an wonderful fall season! The air is slightly cool and crisp. The leaves at the timber flip lovely colorations and i am getting to decorate for Halloween and Thanksgiving. 

Yay! however, I do love summer season too. i will omit the outside barbecues and potlucks with pals. Taking the kiddos swimming each week and now not having to fear approximately my kids stressing over school and homework.

I notion i would share one final summer season recipe on today’s blog post. We do have the labor Day excursion developing on Monday and this POPPY SEED chook AND GRAPE PASTA SALAD might be a scrumptious addition for your barbeque! Of direction, you could experience this any time of the 12 months, but pasta salads job my memory of summer season, so I’m calling it a summer time recipe.

• 1 (16 oz.) bottle of Poppy Seed dressing ( I like Kraft's)
• ½ cup mayonnaise
• 1 Tablespoon apple cider vinegar
• ½ teaspoon salt
• 1 (16 oz.) box large elbow noodles
• 2 cups cooked, diced chicken (seasoned with salt and pepper)
• 4 cups red grapes, sliced in half (measure after slicing)
• ⅔ cup sliced almonds
• ⅔ cup sliced green onion

1. In a large serving bowl whisk together poppy seed dressing, mayonnaise, apple cider vinegar and salt. Whisk till blended. cowl and region in refrigerator while you prepare dinner noodles.
2. Boil noodles in a huge pot of salted water until al dente; consistent with package guidelines. as soon as cooked drain water and rinse underneath bloodless water to settle down.
3. Add noodles, chook, grapes, almonds and inexperienced onion to dressing mixture in bowl. Fold to combine everything. cover with plastic wrap or lid and chill in fridge for at least 2 hours or longer.
4. Serve and revel in!

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