Chicken, Craisin, and Cashew Bow-Tie Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 690 Minutes |
Ready In: 720 Minutes Servings: 1 |
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This is my favorite chicken pasta salad! The tangy dried cranberries and crunchy cashews combine wonderfully in a creamy pasta salad that is substantial enough for a main dish or perfect as a summer side dish. It is pretty enough for company and can be made up to a day a head. We served this as a side dish at our summer wedding reception five years ago and I still get compliments. Ingredients:
4 cups cooked chicken breasts, diced |
6 cups bow tie pasta, cooked al-dente |
1 1/2 cups green grapes, sliced in half |
1 1/2 cups red grapes, sliced in half |
2 (5 ounce) cans water chestnuts, drained and quartered |
1 (10 ounce) can pineapple tidbits, drained |
2 cups celery, thinly sliced |
1/2 cup scallion, thinly sliced (green onions) |
2 cups cashews, whole and halves |
2 cups craisins (dried cranberries) |
1 (16 ounce) bottle hidden valley brand coleslaw dressing |
1/2 cup mayonnaise |
1/2 cup miracle whip |
Directions:
1. In a large bowl mix all salad ingredients together, except cashews and Craisins.
2. Whip together Dressing ingredients. Toss dressing with the mixture in the large bowl.
3. Let this mixture marinate in the fridge for 12-24 hours.
4. Mix in cashews and Craisins just before serving. Serve cold.
5. *Note: You could use almonds instead of cashews, but I prefer the cashews. You could also use a different brand of coleslaw dressing, but I've had the best results with Hidden Valley brand. *.
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