Mango Chicken Pasta Salad
This Mango Chicken Pasta Salad bursts with summery flavor in every bite—sweet grapes, juicy mango, crisp celery, and tender chicken all tossed with a creamy basil-lime dressing. It’s a refreshing, wholesome meal that’s perfect for potlucks, picnics, or a light family dinner.
Servings 10
Ingredients
- 12 oz bowtie pasta
- 2 cups cooked, cubed chicken rotisserie or grilled
- 2-3 cups red seedless grapes halved
- 2 large mangoes peeled and cubed, about 2 cups
- 1 cup celery diced
- 1 bunch green onions, sliced green part only
- 1-2 avocados, ripe but firm cubed
- 1/2 cup slivered almonds toasted
Dressing
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 2 tbsp honey
- 3 tbsp fresh basil, chopped or 1 tbsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Set aside.
- In a small bowl, combine the mayonnaise, buttermilk, lemon juice, lime juice, honey, basil, salt and pepper. Whisk until smooth; refrigerate until ready to use.
- In a large bowl combine the cooked pasta, chicken, grapes, mango, celery and green onions. Pour in half the dressing and gently toss to coat. Cover and refrigerate for at least 1 hour.
- Just before serving, gently stir in avocado and toasted almonds. Add additional dressing to taste. Serve chilled.
