Chicken options: Use leftover roasted chicken or shredded rotisserie chicken to save preparation time.

Pasta substitutions: Bow-tie pasta, penne, or elbow macaroni can replace rotini.

Lighter dressing: Replace some or all of the mayonnaise with additional plain Greek yogurt for a tangier, lighter alternative.

Nut-free variation: Omit the sliced almonds and add extra celery or sunflower seeds for crunch.

Fruit variation: Replace the grapes with crisp diced apples or use a combination of both.

Mediterranean variation: Add diced cucumber, cherry tomatoes, crumbled feta cheese, and extra fresh herbs.

Spicy variation: Add a pinch of cayenne pepper, smoked paprika, or a little hot sauce to the dressing.

Make-ahead tip: Prepare the pasta, chicken, vegetables, and dressing separately, then combine a few hours before serving. Add almonds just before serving for maximum crunch.

Prevent dryness: Reserve a little dressing or stir in extra Greek yogurt before serving if the pasta absorbs too much moisture.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days.

Food safety: Refrigerate promptly and avoid leaving the salad at room temperature for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C).

Freezing: Freezing is not recommended because the creamy dressing can separate and the pasta and vegetables may become watery.

Serving suggestions: Serve chilled with grilled meats, sandwiches, roasted vegetables, fresh fruit, or a simple green salad.

Nutrition note: The original recipe lists 420 kcal per serving. Other nutrition values are estimates, and the actual calorie content may be higher depending on the mayonnaise, chicken, and portion sizes.