CHICKEN PASTA SALAD

Becky


2 cups shell macaroni, cooked
1 cup coleslaw dressing
1 cup mayonnaise
2 cans water chestnuts, diced
2 cups diced apples
2 cups chunk pineapple
2 cups red or green grapes, cut in half
2 cups diced celery
½ cup chopped green onion
½ cup slivered almonds
4 cups cooked chicken


Cook and drain macaroni, let cool. Add Coleslaw Dressing (recipe located in Coleslaw recipe below) and remaining ingredients.

Suggestion: use Tyson grilled chicken breasts and cut them into ½ inch pieces. They are already seasoned and cooked.

“I think this is best when the salad has had a chance to sit over night. If I don’t have time to make the whole salad the day before, I at least cook the pasta and let is sit in the dressing overnight.” – Patrice