Cashew Pasta Chicken Salad

Judy Krehbiel
Palos Verdes, California

Cashew Pasta Chicken Salad

16 oz. bow tie pasta
3 to 4 c. cubed chicken
2 c. celery, sliced
1 tsp. salt
16 oz. frozen sweet peas, thawed
1/2 lb. mushrooms, sliced (optional)
2 c. buttermilk ranch style dressing
1 to 1 1/2 c. cashew pieces
Romaine lettuce leaves

Cook pasta to desired doneness as directed on package. Drain. Rinse with cold water. Place cooked pasta in large bowl or plastic container. Add chicken, celery, salt, peas, mushrooms and dressing. Toss gently. Refrigerate until serving time. Add cashews. Toss gently. Serve in lettuce lined bowl. Makes about 20 (1 cup) servings. (1/2 of this recipe would still make a large salad).

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Downtown Buhler, Kansas

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