Chicken Pasta Salad with Cashews and Dried Cranberries |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Everyone always loves this delicious pasta salad combining fruit, crunchy cashews, scallions, celery, and water chestnuts with chicken. You can't go wrong with this recipe! Ingredients:
3 cups bow tie (farfalle) pasta |
1 (16 ounce) bottle bottled coleslaw dressing |
1/2 cup mayonnaise |
1/2 cup creamy salad dressing (such as miracle whip™) |
4 cups cubed cooked chicken |
1 1/2 cups seedless green grapes, halved |
1 1/2 cups seedless red grapes, halved |
2 (5 ounce) cans water chestnuts, drained and quartered |
2 cups thinly sliced celery |
1/2 cup thinly sliced green onions |
2 cups cashew halves |
2 cups dried cranberries |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside.
2. In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.
3. In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold.
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