Description
A refreshing, cold pasta salad combining tender pasta, juicy berries, and tender cooked chicken in a vibrant poppy seed dressing. The mix of baby spinach, toasted almonds, and herbs makes this make-ahead lunch perfect for weekday meal prep and stays fresh for up to three days.
Ingredients
6 ounces pasta (regular or gluten-free), cooked al dente and cooled
2 cups baby spinach
2 cups cooked and diced chicken
1½ cups fresh berries (any variety)
â…“ cup diced red onion
â…“ cup sliced toasted almonds
¼ cup dried cranberries or cherries
2 green onions, sliced
3 tablespoons chopped fresh basil plus extra for garnish
â…” cup mayonnaise (use vegan if egg-free)
¼ cup apple cider vinegar
2 tablespoons lemon juice
2 tablespoons pure honey
1 tablespoon extra-virgin olive oil
2 teaspoons poppy seeds
¼ teaspoon salt
Pinch of black pepper
Instructions
Bring a large pot of water to a boil. Cook pasta al dente, drain, and let cool completely.
In a small bowl, whisk mayonnaise, apple cider vinegar, lemon juice, honey, olive oil, poppy seeds, salt, and pepper until smooth.
In a large bowl, combine cooked pasta, baby spinach, chicken, berries, red onion, toasted almonds, dried fruit, green onions, and chopped basil.
Pour dressing over the salad and toss gently to coat. Cover and refrigerate for at least 2 hours before serving. Store in an airtight container for up to 3 days.
Notes
Use pre-cooked chicken (rotationally grilled, poached, or rotisserie) to speed up preparation.
Swap berries with seasonal fruits like sliced peaches or kiwi. For a richer texture, add ¼ cup crumbled feta (optional).
Chill salad for 2 hours to allow flavors to develop. Best served at room temperature.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Chilling
- Cuisine: American