Chicken Cashew And Grape Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.

Steps:

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

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:

• 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:

• 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!

Steps:

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