"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
Epicurean Chicken Salad with Creamy Honey Lime Dressing
by Melanie Gunnell
I heart pasta salads in
a big way. I mean, I basically eat them all summer long since I’ve
always thought of summer as being synonymous with pasta salad (among
other things like ice cream and dark chocolate but then again, dark
chocolate is synonymous with just about everything in my life to
justify the sheer amount of it I eat on a daily basis).
Enter little miss
epicurean chicken salad. She’s definitely the new cool kid in
town when it comes to pasta salad. I know the ingredient list may
look a little unorthodox but it all works. Really, really, really
well. And that creamy honey lime dressing? Like icing on the cake. Or
dressing on the pasta salad, if you will.
I’ve been making
this salad ever since my sweet friend Bonnie brought it over for
dinner to my family several months ago. It was a hit then and is
still a hit with all of us pasta salad lovers. We usually enjoy it as
a simple main dish but wow, you should see how quickly this salad is
inhaled at a potluck or group gathering. I’m talking: elbows
may be thrown.
A mix of fresh, sweet
flavors enhances the savory side of things to make this salad simply
amazing. (Oh and PS, it’s a cinch to throw together.)
You really can use
anywhere from 8 to 12 ounces of pasta (obviously the lesser amount
will yield a creamier salad). I've found that 10 ounces hits it right
on the money for us.
Ingredients
Salad:
10 ounces rotini pasta
2-3 cups cooked chicken, cut into bite-sized pieces or shredded
1 large sweet-tart apple, cored, diced (I prefer Honey Crisp for this salad)
4 ounces sharp cheddar cheese, diced small (about 1 cup)
1 15 ounce can pineapple tidbits, drained very well
1/2 cup red grapes, halved
2/3 cup sliced almonds
Honey Lime Dressing:
1/2 cup light or regular mayonnaise
1/2 cup plain yogurt
1/4 cup light or regular sour cream
1/8 teaspoon salt
Pinch of black pepper
3 tablespoons freshly squeezed lime juice
3 tablespoons honey
1/2 tablespoon poppy seeds
Directions
In a large pot of lightly salted
boiling water, cook the pasta until tender. Drain and rinse with
cold water. Drain well.
In a large bowl, toss all the
salad ingredients together.
In another small or medium bowl,
whisk all the dressing ingredients together.
Pour the dressing over the salad
and stir gently to mix so that all the ingredients are evenly coated
with the dressing.
Serve immediately or refrigerate
for up to an hour (the salad may dry out a bit if refrigerated for
much longer — you can make extra dressing or reserve part of
the dressing to stir in right before serving).
Recipe Source:
adapted from my friend Bonnie (used plain yogurt/mayo
combination instead of all mayo, omitted celery, added a pinch of
salt to the dressing, adapted a few other ingredient amounts)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.