Wednesday, April 10, 2013

Pasta Chicken Salad

5-6 chicken breasts
2 bags curly pasta (1 colored, 1 plain)
2 cans pineapple tidbits (drain juice to soak apples)
4 cups grapes (2 red, 2 green)
4 cups diced red apples, soaked in pineapple juice
1 can cashews, halves and pieces
1 cup mayonnaise
1 bottle Kraft coleslaw dressing

1. Boil chicken with onion and salt until done.  Dice chicken into bite size pieces.
2. Cook and drain pasta.
3. Combine mayo and dressing in separate bowl.
4. In large bowl combine chicken, pasta, pineapple, grapes, and apples.
5. Toss with dressing mixture.
6. Add cashews just before serving.

Recipe Author: Danielle Peterson

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