Bring a large pot of salted water to a boil and add the bowtie pasta, cooking until al dente according to package directions (usually 9-11 minutes)—don't overcook, as the pasta will continue to soften as it cools and sits in the dressing. While the pasta cooks, place chicken breasts in a separate pot of simmering water and poach for 12-15 minutes until cooked through. Once the pasta is done, drain it in a colander and spread it on a large sheet pan or baking dish to cool completely, stirring occasionally to prevent clumping. This cooling step is essential—I always let it sit for at least 30 minutes before mixing so the pasta doesn't absorb the dressing too quickly and become mushy.

While the pasta and chicken cool, prepare your mise en place: halve the red grapes lengthwise, core the apples and dice them into 1/2-inch pieces, slice the green onions (both white and green parts), and chop the fresh dill. Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden—this unlocks their flavor and ensures they stay crispy rather than getting soggy from the dressing. Set all prepped ingredients aside in separate bowls.

Once the poached chicken has cooled enough to handle, shred it into bite-sized pieces using two forks or your fingers—poaching keeps the chicken incredibly moist and tender, which makes all the difference in this salad. If you haven't already toasted the almonds in Step 2, do so now in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden.

Transfer the cooled pasta from Step 1 to a large mixing bowl. Add the shredded chicken from Step 3, halved grapes, diced apples, sliced green onions, and fresh dill. Toss everything gently to combine, being careful not to break up the pasta or crush the fruit. Pour in the coleslaw dressing and toss thoroughly until all ingredients are evenly coated. I like to add the almonds last and fold them in gently—this keeps them from breaking down and preserves that satisfying crunch throughout the salad.

Transfer the finished salad to a serving bowl or storage container and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld together beautifully. Give it a gentle stir before serving, and taste to adjust the dressing if needed—you can always add a bit more if it seems dry.