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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I wanted a good chicken pasta recipe to serve for a dinner at church and this filled the bill just right. It was a big hit and several ladies asked for the recipe. The recipe original recipe made enough for 25, so I scaled it down some. The Cool Whip in the dressing gave it an interesting flavor. Ingredients:
2 1/2 cups diced cooked chicken |
1/2 package cooked small shell pasta |
2 cups diced celery |
2 cups seedless grapes (red or green) |
5 hard-boiled eggs, diced |
1 (20 ounce) can pineapple tidbits |
1 can sliced water chestnuts (optional) |
2 cups mayonnaise |
1/2 cup sour cream |
1/2 cup cool whip |
1 tablespoon sugar |
1 tablespoon lemon juice |
3/4 teaspoon salt |
1 cup cashew pieces |
Directions:
1. In a large bowl combine all of the salad ingredients.
2. Combine the dressing ingredients except for the cashews and whisk until smooth.
3. Pour over salad and toss to coat.
4. Chill at least one hour.
5. Fold in cashews just before serving.
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