Chicken Craisin And Cashew Bow Tie Pasta Salad Recipes

CHICKEN, CRAISIN, AND CASHEW BOW-TIE PASTA SALAD

Steps:

• In a large bowl mix all salad ingredients together, except cashews and Craisins.
• Whip together Dressing ingredients. Toss dressing with the mixture in the large bowl.
• Let this mixture marinate in the fridge for 12-24 hours.
• Mix in cashews and Craisins just before serving. Serve cold.
• *Note: You could use almonds instead of cashews, but I prefer the cashews. You could also use a different brand of coleslaw dressing, but I've had the best results with Hidden Valley brand. *.

CURRIED CHICKEN AND BOW TIE PASTA SALAD

Steps:

• Poach chicken by placing in a large pot with enough cold water to barely cover.
• Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.
• Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
• Cool in poaching liquid, then drain, skin and shred.
• To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes.
• Add wine and water.
• Boil rapidly until reduced to about 3 tablespoons.
• Strain and let cool.
• Prepare curry mayonnaise by combining all ingredients until smooth.
• Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
• Mix gently until well- coated.
• If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
• Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
• Assemble just before serving, as the mayonnaise quickly loses its fresh look.

CHICKEN CASHEW PASTA SALAD

Steps:

• Prepare the pasta according to package directions, adding the pea pods during last 2 minutes of cooking. Drain and cool pasta and pea pods.
• In a large bowl combine the pasta and pea pods with chicken, water chestnuts, bell pepper, red onion and carrots in a large bowl.
• Combine the mayonnaise, brown sugar, vinegar and salt, and toss with the salad. Refrigerate for several hours to overnight. Just before serving fold in the cashews.