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Main dishes

Tropical Chicken-Pasta Salad

Tropical Chicken-Pasta Salad recipe
photo by:kraft
Imagine yourself on a beach feasting on this lusciously fruity chicken pasta salad. Now come back to reality and whip it up for your table tonight.
time
prep:
20 min
total:
1 hr 20 min
servings
total:
6 servings, 2-1/3 cups each
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What You Need

4
cups  whole wheat fusilli pasta, uncooked
2
cups  cut fresh green beans
3
cups  chopped cooked chicken breasts
1
can  (8 oz.) crushed pineapple in juice, drained
4
stalks  celery, finely chopped
1/4
cup  chopped PLANTERS Almonds, toasted
1/4
cup  MIRACLE WHIP Light Dressing
1/4
cup  KRAFT Lite Raspberry Vinaigrette Dressing

Make It

COOK pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.; drain. Rinse with cold water; drain again. Place in large serving bowl.

ADD chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.

REFRIGERATE 1 hour. Stir gently before serving.

Kraft Kitchens Tips

Make Ahead
This delicious salad can be stored in refrigerator up to 24 hours before serving.
Shortcut
Substitute 1-1/2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.
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