Chicken, Bacon, Apple & Grape Pasta Salad
The apples, grapes, bacon, and nuts give this chicken pasta salad a wonderful mix of flavor and texture.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 1/4 cup sugar
- 2 teaspoons salt
- 3/4 cup celery chopped
- 1/2 teaspoon ground black pepper
- 3 tablespoons apple cider vinegar
- 3 1/2 cups shell or rotini pasta
- 3 boneless chicken breasts cooked and diced
- 2 small apples (i chose honeycrisp)
- 1 1/2 cups seedless grapes sliced in halves or thirds
- 1/3 cup chopped bacon
- 1/2 cup green onions (chopped) (may substitute 1 1/2 tsp onion powder)
- 2 cups real mayonnaise (light)
- 1 can pineapple tidbits, juice reserved
- 1/2 cup sliced toasted almonds
- Carbohydrate 20.3069221979167 g
- Cholesterol 46.3608 mg
- Fat 12.7821206666667 g
- Fiber 2.6804484995314 g
- Protein 17.2735447135417 g
- Saturated Fat 2.54084396666667 g
- Serving Size 1 1 Serving (184g)
- Sodium 237.910966666667 mg
- Sugar 17.6264736983853 g
- Trans Fat 1.08721776666667 g
- Calories 264 calories
1. Cook pasta in a large pan of salted boiling water until al dente. Drain & rinse with cold water. 2. In a large bowl, combine pasta, chicken, bacon, apples, grapes, celery, green onion and pineapple (optional). Note: I prefer mine without the pineapple chunks & instead used 1/2 cup of canned pineapple juice for the dressing in step three. The juice is necessary for the flavor of the dressing. 3. In a small bowl, whisk together mayonnaise, reserved pineapple juice, apple cider vinegar, sugar, salt, and black pepper (you may also add 1/2 teaspoon of almond extract). 4. Fold dressing into the chicken-pasta mixture. Chill overnight. 5. Mix in nuts prior to serving to avoid them getting soggy.
