(Photo & recipe from Sophia @ Sentiments from my Kitchen)
Combine in a large bowl:
6 cups cooked chicken (I shred mine with a fork)
24 oz. shell or bow-tie pasta (I prefer the shells because bowtie pasta never cooks evenly for me)
1 small bunch green onions (chopped)
In a separate bowl, mix:
2 cups mayonnaise
1 16. oz. bottle Hidden Valley Coleslaw Dressing (I always buy two bottles and add another cup or so just before serving the salad)
Mix and chill. Then, add before serving:
1 20 oz. can of pineapple tidbits (with the juice)
1/2 pound of green and red grapes (I slice them in half)
2 large Fuji apples (chopped well)
1 cup slivered almonds (I've also used chopped cashews!!)
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