Chicken Cashew Pasta Salad

Hi Everyone! Welcome back to Turnips 2 Tangerines. Time for another pasta salad recipe and this one is a real keeper. I saw this recipe on Pinterest and had to give it a try. The flavors are what intrigued me the most about this recipe. Pineapple, grapes, dried cranberries, I prefer dried cherries so that’s what I used and of course cashews. I try to avoid recipes that contain nuts, since my hubby has diverticulitis but every once in awhile I try out a recipe with nuts. In this recipe the cashews are added right before serving, so this recipe was a win win for us both. Chicken Cashew Pasta Salad is definitely a keeper. Hope you give this easy recipe a try and enjoy it as much as we did!

Any Kind of Pasta

For this salad you can really use any kind of pasta. There are so many different types of pasta on the market today that one would work. You will want to use a pasta that is easily speared with a fork which means any small pasta won’t do. Orzo, small shell pasta or ring style pasta aren’t suitable for this recipe, in my humble culinary opinion. Save those types of pasta for soup or Frog Eye Salad. I’d like to try this salad with a flavored pasta such as spinach or even artichoke. You can find “artisan” pasta at most grocery stores, bulk food stores, even specialty food stores or gift shops.

Ranch Salad Dressing

For this recipe, and actually for any recipe that calls for using ranch salad dressing, we have always used Hidden Valley Ranch Salad Dressing. I have tried many different brands from the off brand or generic brands, to the more expensive refrigerated brands. As far as “ranch or buttermilk ranch” salad dressing is concerned, it’s Hidden Valley, hands down. Another suggestion, you can certainly make your own salad dressing if you prefer, which is always an option. When it comes to salad dressing, we have our favorite brands depending on the type of dressing. I will admit though that we very seldom make our own salad dressing. With all of the delicious varieties on the market today, why bother eh?

Chicken Breast

We decided to go with chicken breasts, or white meat only for this salad. You can most certainly use any type of cooked chicken, (white or dark meat or a combination) you might have leftover from a previous meal. The original recipe that I found on Pinterest called for using 4 cups cooked chicken however, I found that amount to be a bit excessive so we went with only 2 cups of cooked and chopped chicken breast. Simply drizzle 2 large boneless, skinless chicken breasts with olive oil, cover and bake at 350 degrees for about an hour or so. Cooking time will vary according to the thickness of the chicken and other factors.

Another Pinterest Recipe!