Hello hello sweet friends! How was your Labor Day? I always enjoy a nice 3 day weekend! We went for a hike, took our boys to a movie and even got some yard work done before swimming and grilling burgers (with this awesome Sweet and Spicy Jalapeño Spread–yum!). I would say it was a very full and fun Labor Day. What did you do? I hope you had a nice weekend too! I really should have posted this wonderful Lemon Tarragon Chicken Pasta Salad on Friday because it would have been a perfect addition to any gatherings you may have had planned! I guess you will have to think of another reason to make it soon! It is on my dinner menu this week because I love that you can make it in the morning and let it chill in the fridge, making dinner a snap to pull together in the evening!
Are you excited for Autumn? I am!! I started to put out some of my Fall decor–I know, I know, I may be jumping the gun a little, but I just can’t help it! I LOVE the seasons and I think Fall is my favorite! Although, I may say that at the beginning of every season! I really enjoy the season changes! I feel like this Tarragon Chicken Pasta Salad is the perfect recipe for this time of year. I added peaches, since they are in season right now and so incredibly delicious! You could switch them out for apples or mango–that would be fantastic too. This pasta salad is endlessly adaptable to your tastes and mood! You could leave out the avocado and add some toasted nuts instead. I think cashews, pecans or sliced almonds would be amazing! The sky is the limit! I hope you enjoy this fun and unique salad as much as I do!
Lemon Terragon Chicken Pasta Salad
Ingredients
- 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
Recipe Source: Adapted from Plates and Palates via The Bountiful Kitchen
Hi Linda,
I have had bad luck with low fat mayo, so I always recommend full fat–BUT by all means use low fat if it tastes good to you! What brand do you use? I have always had no issues with low-fat sour cream or cream cheese but for some reason I do not like the taste of low fat mayo, at least the brand I have used.
The Lemon Tarragon Chicken Pasta Salad looks delicious and recipe seems easy. Just a quick question as to why you specify full fat mayo. I always use the light/lowfat mayo with no adverse effects…so far!