4 cups cooked chicken, shredded
1 can (20 ounces) pineapple tidbits, drained
1 and 1/2 cups diced celery
3/4 cup sliced green onions/scallions
1 cup seedless red grapes
1 cup seedless green grapes
1 package (5 ounces) dried cranberries
1 cup ranch salad dressing (buttermilk ranch)
3/4 cup good-quality mayonnaise
2 cups salted or lightly salted cashews, halved or whole
Cook the pasta according to package directions. Drain, and rinse with cold water to stop the cooking process. Meanwhile, in a large mixing bowl, combine the chicken, pineapple, celery, green onions, grapes and cranberries. Mix the drained pasta into the chicken/veggie/fruit mixture. In a small bowl, whisk the ranch dressing and mayonnaise until well combined. Pour it over salad and toss to evenly coat. Cover and refrigerate for at least 1 hour. The longer it is chilled, the better. You can also make this the night before. Just before serving, stir in cashews.