Cashew Chicken Rotini Salad

The Record’s “Recipe of the Week”:
Cashew Chicken Rotini Salad by Judy Sifferman

16 oz. pkg. spiral or rotini pasta
4 cups chicken, cooked and cubed
20 oz. can pineapple tidbits, drained
1-1/2 cups celery, sliced
3/4 cup green onions, thinly sliced
1 cup seedless red rapes
1 cup seedless green grapes
6 oz. pkg. dried cranberries
1 cup ranch salad dressing
3/4 cup mayonnaise
2 cups salted cashews

Cook the pasta according to the package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes, and cranberries.

Drain the pasta and rinse in cold water. Stir into the chicken mixture.

In a small bowl, whisk the ranch dressing and mayonnaise. Pour over the salad and toss to coat. Cover and refrigerate at least 1 hour.

Stir in cashews just before serving.


Lawrence County Record

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Mt. Vernon, MO, 65712


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