Cashew-Chicken Rotini Salad Recipe
I’ve tried many chicken salad recipes over the years, but this is my very favorite. It’s fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews…and always come home with an empty bowl! —Kara Cook, Elk Ridge, Utah
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- 3/4 cup mayonnaise
- 1 cup seedless red grapes
- 1 cup ranch salad dressing
- 2 cups salted cashews
- 4 cups cubed cooked chicken
- 1 can (20 ounces) pineapple tidbits drained
- 1-1/2 cups sliced celery
- 3/4 cup thinly sliced green onions
- 1 cup seedless green grapes
- 1 package (16 ounces) spiral or rotini pasta
- 1 package (5 ounces) dried cranberries
- Carbohydrate 13.1876875010778 g
- Cholesterol 54.8100000044381 mg
- Fat 29.6957187541718 g
- Fiber 1.27054164969699 g
- Protein 16.8712104167428 g
- Saturated Fat 5.58987666730068 g
- Serving Size 1 1 serving (137g)
- Sodium 463.665000101062 mg
- Sugar 11.9171458513808 g
- Trans Fat 5.92867146187113 g
- Calories 380 calories
Directions Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture. In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews. Yield: 12 servings. Originally published as Cashew-Chicken Rotini Salad in Simple & Delicious July/August 2006, p33
