Chicken, Pasta, Grape Salad

Chicken, Pasta, Grape Salad

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Chris L.


Best if refrigerated over night and additional dressing added before serving. To dress it up sprinkle with sliced almonds. Yummy! I saw this recipe in the Spokesman review a few years ago.


★★★★★ 1 vote

45 Min
20 Min
Stove Top


  • 3 c
    small shell pasta, cooked, rinsed & drained
  • 2 1/2 c
    cooked, diced chicken breasts
  • 1/2 c
    celery, diced fine
  • 1 c
    seedless red grapes, halved
  • 1/2 c
  • 1/2 tsp
    curry powder
  • 1/4 tsp
  • 2 Tbsp
    sweet rice wine (i use aji-mirin, japanese sweet cooking rice wine - found in asian section)
  • 3 Tbsp
  • ·
    salt & pepper to taste

How to Make Chicken, Pasta, Grape Salad


  1. Blend mayo, sugar, rice wine, and spices in small bowl with whisk. NOTE: It is very important to use the right rice wine. You need sweet rice wine, not vinegar!
  2. Cook, cool and dice chicken. Cook pasta per package directions, drain and run under cool water, drain again. In separate bowl combine diced chicken, pasta, grapes and celery. Add dressing and mix gently. Chill 2 hours. (I cook my chicken breasts in broth to boost the flavor.)
  3. Note: If you make this and let it sit for a few hours, (or over night) it tends to soak up all the dressing. I usually double the dressing and add as needed.
  4. Note II: If I intend this to be a main dish meal in the summer time I will add more chicken. Served with crusty bread it is a perfect, ready "when you are" meal.

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