Epicurean Chicken Salad with Creamy Honey Lime Dressing

This is a fun variation on pasta salads, perfect for summer!  The recipe comes from Mel's Kitchen Cafe.  I will also say that this salad tasted way better fresh than out of the fridge the second day.

Epicurean Chicken Salad with Creamy Honey Lime Dressing 

Salad: 

• 10 ounces rotini pasta
• 2-3 cups cooked chicken, cut into bite-sized pieces or shredded
• 1 large sweet-tart apple, cored, diced (I prefer Honey Crisp for this salad)
• 4 ounces sharp cheddar cheese, diced small (about 1 cup)
• 1 15 ounce can pineapple tidbits, drained very well
• 1/2 cup red grapes, halved
• 2/3 cup sliced almonds

Dressing: 

• 1/2 cup light or regular mayonnaise
• 1/2 cup plain yogurt
• 1/4 cup light or regular sour cream
• 1/8 teaspoon salt
• Pinch of black pepper
• 3 tablespoons freshly squeezed lime juice
• 3 tablespoons honey
• 1/2 tablespoon poppy seeds

1. In a large pot of lightly salted boiling water, cook the pasta until tender. Drain and rinse with cold water.  Drain well.
2. In a large bowl, toss all the salad ingredients together.
3. In another small or medium bowl, whisk all the dressing ingredients together.
4. Pour the dressing over the salad and stir gently to mix so that all the ingredients are evenly coated with the dressing.
5. Serve immediately or refrigerate for up to an hour (the salad may dry out a bit if refrigerated for much longer - you can make extra dressing or reserve part of the dressing to stir in right before serving).