Cashew-Chicken Rotini Salad

This is a beautiful and fresh salad to serve at potlucks or picnics.  Spring is coming and the perfect meal-in-one.  Delicious!  It makes quite a large amount, so I made a half recipe.

• 1 pkg. (16-0z.) spiral or rotini pasta
• 4 cups cubed cooked chicken (I poached my chicken and it was very moist)
• 1 can (20-oz.) pineapple tidbits, drained
• 1 1/2 cups sliced celery
• 3/4 cup thinly sliced green onions (I left out)
• 1 cup seedless red grapes
• 1 cup seedless green grapes
• 1 pkg. (5-oz.) dried cranberries
• 1 cup ranch salad dressing
• 3/4 cup mayonnaise
• 2 cups salted cashews

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 a least 1 hour.  Just before serving, stir in cashews.

Makes 12 servings.

“With God, all things are possible.”