Chicken Pasta Salad
Chicken Pasta Salad is full of colorful fruits and vegetables; mandarin oranges, pineapple chunks, grapes, celery, and onions. It's tossed in a tangy and creamy dressing that makes all the flavors shine, then is topped with crunchy cashews!
Servings 10 servings
- 12 ounces Farfalle Pasta
- 20 ounces Pineapple Chunks drained
- 14 ounces Mandarin Oranges drained
- 1 cup celery
- 2 TBSP green onions sliced
- 1 cup red grapes
- 1/2 cup dried cranberries
- ½ cup cashews
- 2 boneless skinless chicken breasts cooked and diced
- 1 cup mayonnaise
- 1 cup coleslaw dressing
Cook pasta according to package instructions. Drain and rinse with cold water.
While pasta is cooking drain mandarin oranges and pineapple. Wash and cut or dice onions, celery, and grapes. Slice or shred chicken.
Mix mayonnaise and coleslaw dressing together. Set aside.
Add all ingredients except dressing to a large bowl.
Pour dressing over salad and toss to coat.
Serve or refrigerate until ready to serve.
Feel free to leave some kinds of fruit out if you'd like. Just add extra of one of your favorites to take its place.
My kids don't like celery or onions, and it's just fine to leave out.
Use different kinds of nuts if you'd like; peanuts, walnuts, or pecans are all great options.
Calories: 524kcal | Carbohydrates: 56g | Protein: 12g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 359mg | Potassium: 398mg | Fiber: 3g | Sugar: 26g | Vitamin A: 403IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 1mg