Ingredients
Scale
- 3/4 lb bow tie pasta
- 1 1/2 cup chopped celery
- 1 bunch chopped green onion, green parts only
- 3 cups seedless grapes, red or green
- 1 ripe peach, cubed (try mango or apple instead)
- 2 cups chicken breast, cooked, cubed (rotisserie chicken works great)
- 1–2 avocados, ripe but still firm, chopped
- slivered almonds (or cashews or pecans) toasted, optional
Tarragon Lemon Dressing:
- 1 1/4 cups mayo (not low fat)
- 1/4 cup cider vinegar
- 2 Tablespoons cup fresh lemon juice
- 2–3 Tablespoons honey
- 2 Tablespoons dried tarragon or 1/4 cup fresh chopped
- salt and pepper to taste
Instructions
- Cook pasta as directed on package. Drain and rinse with cold water, set aside to cool.
- Prepare the dressing by mixing all ingredients in a bowl. If you are using fresh herbs, place ingredients in a blender and blend until herbs are chopped fine. Pour half of the dressing over the pasta and place in the refrigerator overnight if possible, or for at least 2 hours.
- Place chopped celery, green onion, grapes, peaches and chicken in a medium bowl. Refrigerate until ready to assemble salad.
- To assemble, place three quarters of the vegetable, peaches and chicken mixture in the bowl with the pasta that has been mixed with dressing. Most of the dressing will have been absorbed into the cooked pasta.
- Toss or drizzle on the remaining half of dressing.
- Place the pasta mixture on a serving platter or bowl and top with the remaining vegetable, chicken and fruit mixture, and chopped avocado. Top with almonds, if desired