CASHEW-CHICKEN SALAD
Source of Recipe
Simple and Delicious magazine
List of Ingredients
1 package (16 ounces) rotini or spiral pasta *
4 cups cubed cooked chicken
1 can (20 ounces) pineapple tidbits, drained
1 1/2 cups sliced celery
3/4 cup thinly sliced green onions
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
1 package (6 ounces)dried cranberries
1 cup ranch salad dressing
3/4 cup mayonnaise
2 cups salted cashewsRecipe
Cook pasta according to package directions. Meanwhile, in a large bowl combine the chicken, pineapple, celery, onions, grapes, and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture.
In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving stir in cashews. Yield 12 servings.
* Note: I have made it with the Rotini and another time with a combinations of elbow and shell pasta. Personally I liked the elbow and shell pasta the best as I thought the Rotini made it too heavy.
Have forgotten to add the cashews and it was good without too.
I also added salt and pepper, and about 1 tablespoon of lemon juice to the salad mixture. Pickle juice is good too.
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