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Monday, April 13, 2009

Food Storage Recipe: Chicken Pasta Salad

Chicken Pasta Salad

12 oz bow tie pasta
12 oz tri-colored pasta
1x20 oz can pineapple tidbits
2 cups chopped celery
4 chicken breasts, cooked and cubed (canned chicken or turkey may be used)
1x16 oz bottle Kraft Coleslaw Dressing (do not substitute)
4-6 green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise(do not substitute)

Cook all pasta. 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.

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