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Meat/Seafood

1/4 Turkey cold cuts

2 cups diced chicken breasts

Produce

1/2 tomato

12 oz red grapes

1 cup celery

1/2 cup  green onions

Dairy

1/2 cup Greek yogurt

1/2 cup mayo

Seasonings/Spices/Condiments 

2-4 tbsp pesto

3 tbsp vinegar

3 tbsp honey

Baking

2 tbsp sugar

1/2 tsp salt

Canned Goods/ Soups

1/4 cup roasted red peppers

Dry Goods

2 lg pieces of focaccia

4 cups bow tie pasta

3/4 cup sliced almonds

1/3 cup dried cranberries

1 1/2 tbsp poppy seeds

*If you plan to make these recipes more than once a week you will need to increase the above amounts. 

Ingredients

• 10 oz. bow tie pasta (about 4 cups)
• 2 cups cooked and cooled, diced chicken breasts (I used rotisserie)
• 12 oz. red grapes halved (about 2 cups)
• 1 cup diced celery
• 3/4 cup Fisher Sliced Almonds
• 1/2 cup sliced green onions green portion
• 1/3 cup dried cranberries

Dressing

1/2 cup fat free plain Greek Yogurt

• 1/2 cup full fat mayonnaise
• 3 Tbsp white wine vinegar or apple cider vinegar
• 3 Tbsp honey
• 2 Tbsp granulated sugar
• 1 1/2 Tbsp poppy seeds
• 1/2 tsp salt then more to taste
  

Instructions

1. Cook pasta to al dente in salted boiling water according to directions on package.
2. Drain then rinse with cold water and let drain completely. Set aside and let cool.
3. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt.
4. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, green onions and cranberries.
5. Pour dressing over top and toss to evenly coat. Season with more salt to taste and toss.
6. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.