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Pesto Chicken Salad with Red Grapes

Tiffiny Felix
Adapted from The 15-Minute Gourmet Printable Recipe
Total Time 15 minutes
Course Main Dish, Salad


for the pasta:

  • 6 oz penne rigate
  • for the dressing:
  • 1/4 cup pesto she recommends her pesto, I used store-bought
  • 1/4 cup sour cream
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • salt and pepper to taste

for the salad:

  • 1 1/2 cups shredded cooked chicken (I used 1 cup)
  • 1 cup coarsely shredded carrots I used store-bought matchstick
  • 1 cup halved seedless red grapes
  • 2 green onions coarsely chopped (I used three, about 1/4-inch sliced)
  • salt and pepper to taste
  • 8 leaves red leaf lettuce I used cut red lettuce
  • freshly ground pepper
  • freshly shredded Parmesan cheese


  • Cook the penne according to the package directions. Drain it well, rinse it with cold water, and drain it well again.
  • Meanwhile, whisk together the dressing ingredients in a large bowl.
  • Add the penne, chicken, carrots, grapes, and green onions to the dressing. Toss gently until everything is evenly combined.
  • Serve the salad with the lettuce, and garnish with the pepper and Parmesan cheese.
Keyword Chicken, pasta