Tropical Chicken-Pasta Salad
- 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
- 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.
whole wheat fusilli pasta, green beans, chicken breasts, pineapple, stalks celery, miracle whip light dressing, kraft lite raspberry vinaigrette dressing
Taken from www.kraftrecipes.com/recipes/tropical-chicken-pasta-salad-116600.aspx (may not work)