Healthy Lemon Chicken Pasta Salad Recipe with Tarragon & Grapes
This healthy chicken pasta salad combines lemony Greek yogurt dressing with tender shredded chicken, grapes, and spinach for a light yet flavorful dish. It’s a fresh and satisfying recipe perfect for a wholesome lunch or dinner, made in just 30 minutes.
Equipment
- Large serving bowl
- Medium saucepan
- Colander
Ingredients
- 8 ounces dry whole wheat bowtie,fusilli, penne, or similar pasta (about 3 cups)
- 1¼ cups nonfat plain Greek yogurt
- Zest and juice of 1 small lemon about ¼ teaspoon zest and 3 tablespoons juice
- 1 tablespoon plus 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1¼ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3 cups cooked, shredded chicken (about 3 medium breasts), cooled to room temperature or chilled
- 3 cups chopped baby spinach about 3 ounces
- 2 cups seedless red grapes halved (about 12 ounces)
- ½ cup toasted sliced almonds
- 1 tablespoon chopped fresh tarragon leaves
- 3 green onions finely chopped (about ½ cup)
Instructions
- Prepare the Pasta: Boil the pasta until it’s firm but cooked through. Once done, drain and rinse with cold water to halt cooking. Toss the pasta gently to remove water, rest for 5 minutes, then toss again to eliminate excess moisture. Transfer to a large bowl.
- Mix the Dressing: As the pasta rests, combine the Greek yogurt, lemon zest, lemon juice, honey, Dijon mustard, salt, and pepper in a bowl. Whisk until smooth, then pour over the pasta and mix until the noodles are coated.
- Assemble the Salad: Add the shredded chicken, chopped spinach, grape halves, and almonds to the bowl. Stir until well combined. Mix in the tarragon and green onions last, and season to taste with extra salt or pepper if needed.
Notes
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 2 days. Stir well before serving, and for a flavor refresh, add a bit of fresh lemon juice over the top.
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