Chicken Pasta Salad with Cashews and Dried Cranberries

3 cups bow tie (farfalle) pasta 1 (16 ounce) bottle bottled cole slaw dressing 1/2 cup mayonnaise 1/2 cup creamy salad dressing (such as Miracle Whip™)4 cups cubed cooked chicken 1 1/2 cups seedless green grapes, halved 1 1/2 cups seedless red grapes, halved 2 (5 ounce) cans water chestnuts, drained and quartered 2 cups thinly sliced celery 1/2 cup thinly sliced green onions 2 cups cashew halves 2 cups dried cranberries 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 set aside. In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing. In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold. Amount Per Serving  Calories: 929 | Total Fat: 50.3g | Cholesterol: 85mg Powered by ESHA Nutrient Database

Chicken Pasta Salad with Cashews and Dried Cranberries

Servings Per Recipe: 6

Amount Per Serving

Calories: 929

Total Fat: 50.3gCholesterol: 85mgSodium: 695mgTotal Carbs: 87.9g    Dietary Fiber: 6.8gProtein: 36.6g