Instructions
1. Cook pasta to al dente in salted boiling water according to directions on package.
2. Drain then rinse with cold water and let drain completely. Set aside and let cool.
3. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt.
4. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, green onions and cranberries.
5. Combine yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds, and salt.
6. Pour dressing over top and toss to evenly coat. Season with more salt to taste and toss.
7. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.
Recipe source: Cooking Classy
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