Chicken Seashell Salad recipe

6 servings

1 1/2 cups seashell pasta

1/4 cup cashews

3 boneless, chicken breast halves - cooked, skinned

3 ounces pineapple tidbits, juice reserved

2 small Gravenstein apples, peeled, cored and diced

3/4 cup chopped celery

1 (3 ounce) can mandarin oranges, drained

1 cup mayonnaise

1/2 teaspoon almond extract

Cook macaroni in a large pan of boiling water until al dente.

Drain, and rinse.

Set aside.

Place nuts in a dry skillet.

Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned.

In a large bowl, combine pasta, chicken, pineapple, apples, celery, mandarin oranges, and toasted nuts.

In a small bowl, mix together mayonnaise, reserved pineapple juice, and almond flavoring.

Stir into pasta mixture, and mix well.

Chill.