TROPICAL CHICKEN-PASTA SALAD

Tropical Chicken-Pasta Salad image

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.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield Makes 6 servings, 2-1/3 cups each.

Number Of Ingredients 7

Previous Next

Ingredients

4 cups whole wheat fusilli pasta, uncooked
2 cups cut fresh green beans
3 cups chopped cooked chicken breasts
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

Steps:

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.

Nutrition Facts : Calories 420, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 34 g