Ingredients

For the salad:

• 6 ounces regular or gluten-free pasta of choice, cooked according to package directions and cooled
• 2 cups loose-packed baby spinach leaves
• 1 1/2 cups berries of choice (if using strawberries, slice them)
• 2 green onion, ends trimmed, white and green parts thinly sliced
• ⅓ cup diced red onion
• 2 cups cooked and diced or shredded chicken, cooled
• ⅓ cup sliced almonds, toasted (omit for nut-free)
• ¼ cup dried cranberries
• 3 tablespoons chopped fresh basil

For the dressing:

• 2/3 cup mayonnaise (use vegan mayo for egg-free)
• ¼ cup apple cider vinegar
• 2 tablespoons lemon juice (about 1/2 of a medium lemon)
• 2 tablespoons honey
• 1 tablespoon extra-virgin olive oil 
• 2 teaspoons poppy seeds 
• Fine salt and pepper to taste