Summer Cashew Chicken Grape Pasta Salad Food
SUMMER CASHEW CHICKEN GRAPE PASTA SALAD
On many hot summer days, I can't face eating a hot meal. This salad makes a very satisfying meal without overheating the house or me! If I can't stomach the thought of cooking chicken myself for fear of heating up the house on a hot summer day, I just pick up a rotisserie chicken from my local grocer or I pick up grilled cooked chicken from Costco. With pre-cooked chicken, this recipe couldn't be easier to prepare! I've served this many times to rave reviews. I got this recipe from my mother-in-law. It's a dish she picks up from her local deli on a regular basis. If you make it at home, it's much cheaper than the deli!
Provided by Northern Cook
Categories One Dish Meal
Time 15m
Yield 8 1 Cup servings, 6-8 serving(s)
Number Of Ingredients 10
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!
PASTA SALAD WITH CHICKEN AND GRAPES
You can use cooked diced ham in place of the chicken, please don't omit the grapes, they really make this salad, but add them in just before serving so they will retain their crunch. Plan ahead this salad needs to chill for a minimum of 8 hours or 24 hours. Please adjust all amounts to suit taste, if you are a dill-lover then increase the amount, this can easily be doubled, I sometimes add in 1/4 cup grated Parmesan cheese into the dressing but that is optional ;-)
Provided by Kittencalrecipezazz
Categories Kid Friendly
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cook the pasta in a large pot of boiling water until al dente; drain then rinse under cold water.
- Place the drained pasta in a large bowl.
- Add in cooked chicken, green onions, celery and diced cheddar cheese; toss to combine.
- In a bowl mix together all dressing ingredients then pour over the pasta mixture; mix to combine.
- Season with black pepper to taste.
- Cover and chill for a minimum of 8 hours or 24 hours.
- When ready to serve mix in the grapes.
- Delicious!
Nutrition Facts : Calories 494, Fat 29.6, SaturatedFat 13.3, Cholesterol 107.1, Sodium 467.1, Carbohydrate 32.6, Fiber 1.4, Sugar 12.1, Protein 25.2
CASHEW CHICKEN PASTA SALAD
This dish is asked for everywhere I go, it is so good. Easily doubles for a large party or group. Please note that this recipe needs to be made the day before; it has to sit in the fridge overnight.
Provided by amcgilsky
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 8h30m
Yield 12
Number Of Ingredients 10
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 rinse with cold water.
- Mix pasta with chicken, green pepper, and green onions in a large bowl.
- Mix mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well blended. Pour dressing over the pasta mixture and stir well to coat.
- Cover and refrigerate until flavors are combined and dressing is thickened, 8 hours to overnight. Stir in cashews just before serving, or no more than 2 hours ahead.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 38 g, Cholesterol 45.5 mg, Fat 36.2 g, Fiber 1.5 g, Protein 19.4 g, SaturatedFat 6.4 g, Sodium 627.7 mg, Sugar 15.6 g
CASHEW-CHICKEN ROTINI SALAD
I've tried many chicken salad recipes over the years, but this is my very favorite. It's fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews-and ( always come home with an empty bowl! -Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 661 calories, Fat 37g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 451mg sodium, Carbohydrate 59g carbohydrate (24g sugars, Fiber 4g fiber), Protein 23g protein.
CASHEW CHICKEN SALAD WITH GRAPES
Easy chicken pasta salad with grapes, great for groups.
Provided by snichols94
Time 1h40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 628.5 calories, Carbohydrate 61.6 g, Cholesterol 49.7 mg, Fat 33.1 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 5.8 g, Sodium 457.5 mg, Sugar 23.9 g
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