PASTA CHICKEN SALAD

Katie Konold

24 oz. package rotini pasta, cooked and cooled
4 chicken breasts, cooked, cooled and diced
1 large can pineapple tidbits, drained
4 scallions, chopped
4 stalks celery, chopped
2 c. red grapes, sliced in half
4 oz. salted cashews
2 cans sliced water chestnuts, drained
16 oz. Kraft coleslaw dressing
2 c. mayonnaise
Combine all ingredients except dressing and mayo in a large bowl;
combine dressing and mayo in a separate bowl and chill everything
until serving. Just before serving, combine salad with dressing
mixture and toss to coat.

This recipe is so easy and soooooo yummy. It's very easy to double or
triple depending on how many you're serving. Print Recipe