Monday, May 5, 2008

Chicken Salad with Croissants

I made this for a Mother's Day brunch for the Activity Girls and their Moms. The girls enjoyed it as much as the Moms. Serve it with a croissant and some fresh fruit.

Chicken Salad

4 Cups uncooked small shell macaroni

2 Cups (16 oz.) coleslaw dressing- Use a fresh slaw dressing from the produce section.

2 Cups real mayonnaise

Cook macaroni until tender, rinse under cold water and drain well.

Combine shells, coleslaw dressing and mayo in a large mixing bowl.


6 Cups cooked, diced chicken breasts (about 8 medium/large chicken breasts)

2 Cans sliced water chestnuts, cut into slivers

2 Cups diced celery

1/2 Bunch green onions, thinly sliced

1 1/2 cups halved cashews

3 Cups red grapes, cut in half

Make salad the night before serving.

This recipe is already doubled and will yield about 20 1-cup servings.