Thanks Evelyn for this yummy recipe! Sooo good!
4 cups cooked chicken breasts, diced (*Feeling lazy? Use an already-cooked rotisserie chicken from the store. Just pull off the meat and dice it.)
6 cups bow-tie pasta, cooked al-dente (*I think the trick to this salad is to make sure the pasta is really, truly al dente. Cook it until it seems to still have a bit of "crunch" to it in the middle. Trust me. It works!)
1 and 1/2 cups green grapes, sliced in half
1 and 1/2 cups red grapes, sliced in half
2 (5 ounce) cans water chestnuts, drained and quartered (*eh...I would leave this out.)
1 (10 ounce) can pineapple tidbits, drained (*Leave this out too. Or don't. Whatever.)
2 cups celery, thinly sliced
1/2 cup scallions, thinly sliced (green onions)
2 cups cashews, whole and halves
2 cups craisins (dried cranberries)
1 (16 ounce) bottle Hidden Valley brand coleslaw dressing
1/2 cup mayonnaise
1/2 cup Miracle Whip
1. In a large bowl mix all salad ingredients together, except cashews and craisins
2. Whip together dressing ingredients.
3. Toss dressing with the mixture in the large bowl.
4. Mix in cashews and craisin right before serving.