Chicken Pasta Salad with Cashews and Dried Cranberries recipe
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Ingredients
- 3 cups bow tie (farfalle) pasta 1 (16 ounce) bottle bottled coleslaw dressing ½ cup mayonnaise ½ cup creamy salad dressing (such as Miracle Whip™) 4 cups cubed cooked chicken 1 ½ cups seedless green grapes, halved 1 ½ cups seedless red grapes, halved 2 (5 ounce) cans water chestnuts, drained and quartered 2 cups thinly sliced celery ½ cup thinly sliced green onions 2 cups cashew halves 2 cups dried cranberries
Nutrition Info
- 929.2 caloriescarbohydrate: 87.9 gcholesterol: 85.1 mgfat: 50.3 gfiber: 6.8 gprotein: 36.6 gsaturatedFat: 9.5 gservingSize: -sodium: 695.2 mgsugar: 53.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pasta Salad with Cashews and Dried Cranberries
Directions
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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.
In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.
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.