3 - 8 oz. pkgs. Medium or large shell or bowtie pasta (cooked)
1/4 c. chopped green onion
1 small can water chestnuts, drained
6 c. cooked and cubed chicken breast
2 c. chopped celery
2 large cans crushed pineapple, drain juice and reserve in a separate bowl
2 c. diced red apples (soak apples in reserved pineapple juice for a few minutes, then drain - to help avoid browning)
2 c. red grapes, halved
1/2 c. cashews (optional. Add just before serving)
salt and pepper to taste
Cook pasta in a large pot of boiling salted water until slightly tender.
Drain water and cool pasta.
Put in large mixing bowl and add remaining ingredients.
Toss together then add dressing and mix well.
Serve either on leaf lettuce or on croissant as sandwiches.
Dressing:
2 c mayo
3T vinegar (or lemon juice)
3 T sugar
½ t celery seed (optional)
Salt and pepper.
Or you can use this for the dressing:
1 c. mayonnaise
1 - 8 oz. bottle of Kraft coleslaw dressing
Mix together salad and dressing. Will keep a few days. After a day or so, add more dressing to moisten it up a bit. Add nuts only before serving or they will get soft.
Chill in refrigerator before serving.
Serve either on leaf lettuce or on croissant as sandwiches.
Dressing:
2 c mayo
3T vinegar (or lemon juice)
3 T sugar
½ t celery seed (optional)
Salt and pepper.
Or you can use this for the dressing:
1 c. mayonnaise
1 - 8 oz. bottle of Kraft coleslaw dressing
Mix together salad and dressing. Will keep a few days. After a day or so, add more dressing to moisten it up a bit. Add nuts only before serving or they will get soft.
Chill in refrigerator before serving.
