Fruity Chicken & Pasta Salad

  • 2 c. mini pasta (bowties or whatever you want)
  • 1.5 c. cooked chicken, cubed
  • 1 bunch green onions, sliced (white and green)
  • 1 shallot, thinly sliced
  • coconut oil (just a little)
  • 1 c. mayo**

~the next day~

  • 8 oz. can pineapple tidbits, drained (optional: save juice for Pineapple Bread)
  • red grapes, halved (as many as you can bother to halve)
  • 1 large or 2 small apples, diced about the size of the pineapple tidbits
  • 1/2 c. cashews (pieces, not halves – NO SALT)
  • 1/4 c. pine nuts
  • 2 Tbs sweet relish

**nomnompaleo’s good homemade mayo: In large bowl, mix 1 large egg yolk, 1/4 tsp salt, 1/4 tsp Dijon mustard, 1.5 tsp lemon juice, 1 tsp white vinegar until homogeneous.  Then, stirring continuously, add 1/4 c. avocado oil in a steady stream, and whisk ~30 seconds.  Then add the last 1/4 c. avocado oil all at once and whisk to emulsify the mayo completely.

Cook pasta according to package directions.

Boil chicken breasts or shred leftover chicken – do whatever you need to prepare the chicken.

In small skillet, caramelize shallot in coconut oil.

In small skillet, dry roast the cashew pieces and pine nuts.  Stir frequently.  When finished, set aside for tomorrow.

Mix cooked pasta, cooked chicken, green onions, shallots, and mayo.  Stir well.

Refrigerate overnight.  Stir in grapes, apple, pineapple, sweet relish, and roasted nuts.  Add more mayo of necessary.

Adapted from  I’m not a big fan of the Hidden Valley Coleslaw dressing they use, along with a few other changes.


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