POPPY SEED CHICKEN AND GRAPE PASTA SALAD

Ingredients

The Dressing:

1 ½ cups Hellmann’s Light Mayo

¾ cup sugar

¼ cup apple cider vinegar

¼ cup milk

2 tablespoons poppy seeds

2 teaspoons salt

1 teaspoon black pepper

The Salad:

1 pound rotini pasta (or your favorite shape), cooked to package directions for al dente

3 cups cooked chicken breast, shredded into bite-size pieces

3 cups red grapes, cut in half

1 cup celery, finely chopped

1 cup red onion, finely chopped

1 cup candied walnuts (1, 3.5 ounce packet)

Combine all of the dressing ingredients in the bottom of a large bowl and whisk vigorously to combine.

Add all of the salad ingredients and toss, toss, toss to fully coat! Refrigerate for 1 hour and serve cold or at room temperature.