Friday, March 6, 2009

Chicken Pasta Salad

12 oz. bow tie pasta
1 can (20 oz.) pineapple tidbits
2 cups chopped celery
4 chicken breasts, cooked and cubed
1 bottle (16 oz.) Kraft coleslaw dressing (do not substitute)
12 oz. tri-colored pasta
green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)

Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.

Note: Canned chicken or 2 cans (15 oz.) light or dark turkey chunks may be substituted for the chicken breasts.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 76)

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