Friday, July 20, 2012

Chicken Pasta Salad-from Anne Swanson

*2-4 chicken breasts cubed and cooked (really, just as much or as little as you prefer.  I also like to cut up meat from a rotisserie chicken sometimes b/c it give the salad a great flavor)
*rottini pasta-12-16 oz. pkg (I prefer the whole wheat kind)
*1 cup red or green seedless grapes sliced in half
*1 cup pineapple tidbits or crushed (my preference) pineapple (save the juice)
*1 cup water chestnuts or Jicama sliced into small pieces
*½ cup green onion
*1 cup cashews toasted
*1 cup celery diced
*2 red apples chopped and peeled (soak apples in pineapple juice once chopped to keep them from
turning brown; add the apples and juice to the salad)

Dressing:
*1 cup mayo
*1 cup coleslaw dressing

Mix all together in very large bowl and enjoy!  Tastes best if it is refrigerated for several hour to a day in advance.

Great when served with No-Knead Bread!

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