Recipe: Chicken Pasta Fruit Salad

 Chicken Pasta Fruit Salad

The Minnesota potluck tradition is world famous.  In the winter it is hotdishes.  In the summer it is pasta, fruit and vegetable salads. At every special family or church gathering the best of the best of the salads would be proudly served by area cooks.

This salad was always a crowd pleaser and was frequently served at graduation and confirmation parties and church pie socials and picnics.  At home it can be used as a main course.  It is has the tartness of the green grapes and the crispness of the apples.  I usually make it the day before and chill it overnight.

3 cups cooked and cooled chicken, boneless and skinless, and cut into bite-sized pieces.
3 cups of cooked shell pasta
2 cups green grapes, cut in half
1 cup of well-drained pineapple chunks
1 cup chopped granny smith apples
1/2 cup onion, diced fine
1/2 cup celery, diced fine

Dressing:
1 cup mayonnaise
1 tablespoon heavy cream
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon apple cider vinegar
Optional: Add slivered almonds right before serving.

In a large mixing bowl combine chicken, pasta green grapes, pineapple, celery, onions and apples. In a small mixing bowl mix dressing ingredients together and add to salad ingredients until completely combined..  Serve when thoroughly chilled.

 

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