1bottle (16 ounces)creamy Poppy Seed dressing (I like the Kraft brand)
1/2cupmayonnaise
1Tablespoonwhite vinegar
1/2teaspoonsalt
1box (16 ounces)large elbow noodles
2cupscooked, diced chicken (seasoned with salt and pepper)
3cupsred grapessliced in half (measure after slicing)
2/3cupsliced almonds
2/3cupsliced green onion
Instructions
In a large serving bowl, whisk together poppy seed dressing, mayonnaise, vinegar and salt. Whisk until combined. Cover and place in fridge while you cook the elbow noodles.
Boil noodles in a large pot of salted water, until al dente; according to package directions. Once cooked drain water then rinse noodles under cold water to cool down.
Add drained noodles, chicken, grapes, almonds and green onion to dressing mixture in bowl. Fold to combine everything.Cover with plastic wrap or lid and chill in fridge for at least 2 hours or longer before serving. Enjoy!