Tuesday, April 15, 2008

Chicken Pasta Salad

1 (12 oz.) bag bow tie pasta, cooked and drained
1 C. Mayonaise
1 (16 oz.) bottle Kraft coleslaw dressing
1 can sliced water chestnuts, drained
6 cooked, cubed chicken breasts
1/2 C. chopped red pepper
1/2 C. chopped green pepper
1/4 C minced onion
2 C. seedless grapes
2 C. chopped celery
1/2 C. cashews
2 Large cans pineapple tidbits
1 C. diced apples, soaked in pineapple juice

Open pineapple; drain and reserve juice to soak apples in for 2 minutes, then drain and discard. mix together all ingredients. Salt and pepper to taste. Best if made the day before so it may sit in refrigerator overnight. Add the cashews just before serving.

Variations: I use mandarin oranges in it also, and we leave out the peppers at our house.

No comments: