One of my favorite places to eat in Utah is Plates and Palates in Bountiful. Everything is so fresh and delicious. This is the salad I order Every. Single. Time I eat there. I was so excited I found the recipe, and it was a big hit at our family Easter party.
Cook 1 pound of bowtie noodles according to package directions. Pour them into a colander and run cool water through them to lower the temperature.
Into a large bowl, place the drained pasta, 2-3 C red grapes, 1 C thinly sliced celery, 1/2 C sliced almonds, 1/3 C chopped green onions and 2 C rotisserie chicken.
To make the dressing grab some fresh tarragon. Don’t be tempted to use dry tarragon, this recipe is really best with fresh.This is what it looks like out of the package. It has an amazing smell and flavor!
Chop 2-3 Tb of the tarragon and place it in a small mixing bowl, or large glass measuring cup.
Add the zest and juice of two medium sized lemons. Add 1 1/4 C mayonnaise (not light), 1/2 tsp onion powder, 1/2 tsp salt, 1 Tb sugar
and 2 Tb honey. Stir it well to combine. Give it a taste and add a bit more sugar if needed. (Depending on the size of your lemons you might need a bit more sugar).
Add half of the dressing to the salad and stir to combine. Cover the salad and dressing and chill for 1-2 hours. Pour the rest of the dressing over the salad just before serving. Give it a nice stir, making sure everything is well incorporated. Add a few fresh tarragon leaves for garnish if you so choose.
Serve and enjoy!
Recipe adapted by: Jamie Cooks It Up