Ingredients

The following ingredients have 16 Servings
  • 12 ounces bowtie pasta
  • 2 cups chicken ((one large cutlet) cooked, cubed)
  • 1 tablespoon extra Virgin Olive Oil (to cook chicken)
  • salt & pepper (to season chicken)
  • 1 cup celery (rough chopped)
  • 1/4 cup red onion (diced )
  • 2 cups red globe grapes (halved)
  • 1 cup mandarin oranges (canned; drained)
  • 1 cup golden pineapple (canned; drained)
  • 12 ounces coleslaw dressing (Marie's brand)
  • ½ cup dried cranberries
  • ¼ cup pecans (chopped)
  • 2 tablespoons green onion (chopped)

Instruction

  • Season chicken with black pepper, and salt.
  • In a large skillet, add olive oil, and seasoned chicken. Cook chicken for 3-6 minutes per side over medium-low heat until internal temperatures reaches 165 degrees Fahrenheit. Remove chicken from skillet and set aside until cooled.
  • Once cooled, cube chicken into bite-sized chunks.
  • Bring a large pot of salted water (add 1 tablespoon of salt to 4 quarts of water) to a boil. Add pasta and cook until al dente. Drain, and rinse with cold water; set aside.
  • Rinse grapes with cool water to clean. Pat dry, and place grapes on a cutting board. Slice grapes in half.
  • Dry cutting board and rough cut the celery into small pieces. Once done, dice the red onion, and set aside.
  • Drain pineapples and mandarin oranges; set aside.
  • Add all fruits, veggies, pasta, and chicken to a large mixing bowl. Add dressing and toss. Chill salad in the refrigerator for at least one hour to allow flavors to meld.
  • Before serving, garnish with green onion, pecans, and dried cranberries.