Pasta Chicken Cashew Salad

It is always a challenge to feed a large group. Cost, amounts, quality and food safety all need to be considered. Although I love to create a colorful buffet table sometimes it is nice to have a beautifully plated meal delivered to your table.

Our menu includes a fruity pasta chicken salad served on a bed of baby greens, an orange roll and a colorful fruit kabob. The salad comes from my good friends Sandy and Mary Ann. These two are great cooks so I know the recipe is a winner.

We will be able to quickly serve our 90 guests a fun summer meal. I think it will be a hit!

Pasta Chicken Cashew Salad

5 cups cooked chicken breast, diced

1 pound red or black seedless grapes, halved

2 Fuji apples, diced

1/2 bunch celery, diced

1 bunch green onions, sliced

12 ounces tiny shell macaroni, cooked

1 can cashews

10 ounces baby salad greens

Dressing

1 pint Lighthouse Coleslaw Dressing

2 cups mayonnaise

Combine dressing ingredients and mix with salad just before serving. Serve on a bed of greens.

This salad makes about 20 servings (1 cup each)
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