Miniature Ravioli & Chicken Salad With Poppy Seed Dressing

“Great reviews every time I make this. A nice change from the standard pasta salads. There are many renditions to this salad. There's really no way of messy it up. I like the miniature ravioli's (preferably fresh) but others have used tortellini's & rotini also. Give it a try. I think you'll love it.”

Ingredients Nutrition

  • 2 (8 ounce) packages ravioli, can substitute boxed but fresh is so much better (Ravioletti)
  • 12 red pepper (chopped)
  • 4 ounces pine nuts (substitute slithered almonds)
  • 4 ounces sharp cheddar cheese (cut in small chunks or strips)
  • 8 ounces grilled chicken (cut in chunks or strips)
  • 14 cup craisins (optional)
  • 10 ounces poppy seed dressing (to taste)


  1. Cook mini ravioletti to package directions. Throw in freezer for 10 minutes to chill.
  2. In the mean time cut up veggies, cheese & chicken. (please no canned chicken).
  3. Add cut up veggies, cheese, chicken & pine nuts to mini ravioli's.
  4. Add Poppy Seed Dressing little by little to the desired amount.
  5. If you like things real sweet add the craisins.
  6. Toss, refrigerate & check again in 2 hours Add more dressing if needed.
  7. Always better made a day in advance but 3 to 4 hours works too.

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