Cashew Chicken Salad With Grapes Recipes

Steps:

• In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
• Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
• Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
• Refrigerate for at least 1 hour before serving.

Steps:

• In a mixing bowl, whisk together first five ingredients until well combined. Add remaining ingredients and toss to combine.

Steps:

• 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.

Steps:

• In a large bowl, combine chicken, cashews, apple and cucumber. In a small bowl, combine mayonnaise, sugar, salt and pepper. Stir into chicken mixture. Serve on rolls, with lettuce if desired.

Steps:

• Marinate chicken overnight in marinade ingredients.
• Drain the juices off the chicken and then add mayonnaise, celery, grapes,cashews and seasoned salt.
• Mix well and refrigerate until ready to serve.

Steps:

• Boil 1 lb. of pasta - al dente - according to package directions (I use rigatoni). Drain after cooking and let cool.
• While the pasta is boiling, wash and halve the grapes.
• Dice the cooked chicken into bite sized pieces.
• In a large bowl or serving platter, combine the cooled, drained pasta with the grapes and diced chicken. Stir in the mayonnaise. I start with one cup of mayo and add more as needed. Really, just add as much as you personally like - it may be more or less than 2 cups.
• Stir in the Lawry's seasoning salt, onion powder and garlic powder. Again, add to your liking. You may want more or less than 1/2 teaspoon of any of these - - it's your choice, go with what you like. Frequent sampling at this point will help you decide what your preference will be so grab a fork and start sampling!
• If the salad is too thick and rich for your liking, stir in a couple tablespoons milk to thin it out. This part is optional.
• This salad is always much better the next day after the flavors have had a chance to meld. This is when I usually add milk to loosen it up a bit.
• Before serving, plate or dish up the salad and sprinkle cashew pieces on top of individual servings. DO NOT put the cashew pieces on the entire salad and refrigerate - - this will cause the cashew pieces to become soft and rubbery and nobody wants that! I just set the can of cashews on the table and let guests help themselves.
• Sit back and enjoy your sweat free cold summer salad!