Poppy Seed Chicken Pasta Salad Recipes

POPPY SEED CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain, rinse in cold water, and drain again.
• Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl; drizzle with poppy seed dressing and stir to coat.

CHICKEN PASTA SALAD WITH POPPY SEED DRESSING

Steps:

• Cook the pasta twists as directed.
• Drain; rinse with cold water to cool.
• Drain well.
• In a large bowl, gently mix cooled cooked pasta, chicken, grapes and celery.
• Pour dressing over top salad; toss to coat well.
• Serve immediately.

POPPY SEED CHICKEN PASTA SALAD

Steps:

• Cook pasta according to packaging directions. Rinse with cold water. In a large bowl, combine pasta and everything except dressing. Mix the dressing up in a small bowl and then pour on top and mix gently. Chill for several hours before serving.

CHICKEN POPPY SEED SALAD SANDWICHES

Steps:

• Boil the chicken in a large pot filled with water until done, about 45 minutes. Drain the chicken and set aside to cool. Once the chicken is cooled, dice into small pieces and place in a large mixing bowl. Add the celery, grapes, almonds, mayonnaise, salt, pepper, poppy seeds and dill. Mix until the salad is fully combined. Cut the crusts off of the bread and place a few tablespoons in between each sandwich, pressing to make it easy to pick up. Cut on the diagonal to make 2 triangles to serve.

CHICKEN PASTA SALAD WITH GRAPES AND POPPY SEED DRESSING

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together seasoning mix and dressing. Add pasta and remaining ingredients; toss to combine. Serve immediately, or refrigerate.

CHICKEN POPPY SEED PASTA SALAD

Steps:

• Preheat a grill pan over medium-high heat; lightly oil the grill.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook the pasta uncovered, stirring occasionally, until cooked through but is still firm to the bite, about 11 minutes. Drain well.
• While pasta is cooking, grill the chicken breast halves until the meat is no longer pink in the middle and the juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into the thickest part of a chicken breast should read 160 degrees F (70 degrees C). Allow to rest for about 5 minutes, then slice into bite-size pieces; keep warm.
• In a large salad bowl, lightly toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.
• In a separate bowl, whisk together safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions until smooth and evenly blended. Pour the dressing over the salad to serve.

CHICKEN PASTA SALAD WITH POPPY SEED DRESSING

Steps:

• Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
• In large bowl, gently mix cooled cooked pasta, chicken, grapes and celery. Pour dressing over salad; toss to coat well. Serve immediately.

PASTA SALAD WITH POPPY SEED DRESSING

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add cheese, broccoli, carrots, cucumber, tomatoes and onions. In a blender, combine vinegar, sugar, garlic, onion, mustard and salt; gradually add oil, blending until smooth. Add poppy seeds. Pour over pasta mixture and toss. Cover and refrigerate for at least 1 hour.

POPPY SEED CHICKEN SALAD

Steps:

• Cook pasta according to package directions; rinse with cold water and drain well. Meanwhile, in a small bowl, combine the chicken, almonds, onion, cranberries and celery. Stir in the pasta. Drizzle with salad dressing; toss to coat. Chill until serving.

CUCUMBER SALAD

Steps:

• In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
• Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.