Cashew Chicken Rotini Salad Recipe 55 Food

CASHEW-CHICKEN ROTINI SALAD

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.

CASHEW-CHICKEN ROTINI SALAD

Steps:

• Cook pasta according to package directions.
• Meanwhile in large bowl, combine chicken, pineapple, celery, onions, grapes and cranberries.
• Drain pasta and rinse in cold water; stir into chicken mixture.
• In a small bowl, whisk ranch dressing and mayo.
• Pour over salad and toss to coat.
• Cover and refrigerate at least 1 hour.
• Just before serving, stir in cashews.

CASHEW-CHICKEN ROTINI SALAD

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 one hour.
• Just before serving, stir in cashews.

CHICKEN ROTINI BAKE

Steps:

• Cook rotini to desired doneness as directed on package. Drain.
• Heat oven to 350°F Spray 2-quart casserole with nonstick cooking spray.
• In large bowl, combine cooked rotini, chicken, celery, onion, basil and pepper; mix well.
• In medium -bowl, combine mayonnaise, milk and sour cream; blend well. Add to rotini mixture; mix well.
• Spoon mixture into sprayed casserole.
• In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
• Bake for 40 to 45 minutes or until hot and bubbly.

CHICKEN ROTINI SALAD

Steps:

• Place eggs in small saucepan; cover with cold water, bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
• Meanwhile, cook rotini to desired doneness as directed on package, adding peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool.
• In small bowl, combine all dressing ingredients; blend well.
• In large bowl, combine cooked pasta and peas, chopped eggs, chicken and carrot. Add dressing; stir gently to mix.
• Serve immediately, or cover and refrigerate until serving time.

CASHEW CHICKEN SALAD

Steps:

• Mix everything together in a large bowl.
• Chill until ready to serve.

EASY CHICKEN CASHEW SALAD

Steps:

• Remove and discard skin and bones from rotisserie chicken. Tear meat into bite- size pieces and place in a large bowl with cashews, celery and onion. Mix together remaining ingredients in a small bowl and stir into chicken mixture. Chill for 1 hour to allow flavors to blend. Serve over salad greens or spoon into tomato cups, croissants or pita bread.

HOT CASHEW CHICKEN SALAD

Steps:

• In a large salad bowl, combine lettuce, spinach, and oranges.
• In a small bowl, combine soy sauce, honey, ginger, and 3 Tbsp water, Set sauce aside.
• In a wok or large frying pan, heat oil over medium-high heat. Add chicken and stir-fry until barely opaque throughout, about 5 minutes. Add scallions and garlic and cook one minute longer. Add sauce and cook, tossing, for 30 seconds.
• Pour chicken and sauce over greens and oranges and toss. Sprinkle cashews on top.