Chicken, Bacon, Apple & Grape Pasta Salad
The apples, grapes, bacon, and nuts give this chicken pasta salad a wonderful mix of flavor and texture.
The apples, grapes, bacon, and nuts give this chicken pasta salad a wonderful mix of flavor and texture.
- 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
Step-by-step
- Cook pasta in a large pan of salted boiling water until al dente. Drain & rinse with cold water.
- 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.
- 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).
- Fold dressing into the chicken-pasta mixture. Chill overnight.
- Mix in nuts prior to serving to avoid them getting soggy.
Balancing the Dressing Matrix
The ingredient quantities do not reveal how starch absorption changes mayonnaise-based emulsions over time. Pasta continues to absorb moisture during the mandatory overnight resting period, which can lead to a dry mixture by morning. Whisking the apple cider vinegar and sugar thoroughly into the mayonnaise before coating the pasta ensures the acid breaks down the heavy fats evenly, maintaining a glossy bind.
Adapting for Dietary Needs
Modifying this formula for alternative diets requires targeted swaps without losing structural contrast. To reduce sodium, substitute the cured bacon with toasted pepitas seasoned in smoked paprika. For dairy-free requirements, utilize a plant-based avocado oil mayonnaise that matches the standard fat percentage of real mayonnaise, preserving the coating viscosity.
Preserving Texture and Crunch
Crisp elements degrade rapidly when submerged in watery fruit juices and high-fat dressings. Always hold back the sliced almonds until the final five minutes before plating to prevent moisture transfer. Dice the honeycrisp apples uniformly to half-inch cubes so they distribute evenly against the rotini ridges without overwhelming individual bites.
