Chicken Cashew Salad		By: Sherril
Ingredients	Directions
§ 3 cups uncooked bowtie pasta (8 oz.)	§ Cook pasta according to package directions, rinse with cold water until pasta is chilled; drain well. § Add drained pineapple and water chestnuts, celery, cashews, cooked chicken, oranges, halved grapes, and dried cranberries. § For dressing, combine milk, salad dressing, optional celery seed, and sugar; whisk until smooth. Add more or less milk to create desired consistency to dressing. § Pour dressing over salad and toss to coat; salt and pepper to taste. Cover and chill for 4-6 hours to blend flavors. § Serve with fruit and a cheese and cracker tray. Tip: Dressing may be substituted with a 16 oz. bottle of coleslaw dressing thinned with 2-4 T milk.
§ 2 cups uncooked rainbow Pasta (6 oz.)
§ 1 can (8 oz.) pineapple tidbits, drained
§ 1 can (8 oz.) sliced water chestnuts, drained
§ 3/4 cup chopped celery
§ 3/4 cup cashews
§ 2 cups cooked diced chicken (about 2-3 breasts)
§ 1 can (11 oz.) mandarin oranges, drained
§ 1 cup halved green or red grapes
§ 1 cup dried cranberries (Craisins)
§ Salt and pepper to taste
§ 3/4 cup milk
§ 1 ½ cups salad dressing (Miracle Whip style, not mayonnaise)
§ 1/4 teaspoon celery seed (optional)
§ 2 tablespoons sugar