8 oz. cooked pasta
2 large red apples, chopped
1 large can drained pineapple chucks (reserve juice)
3 chicken breasts, cooked and chopped
3 cups red grapes
1 cup broccoli, finely chopped
1 cup mayonnaise
1 tsp. salt
2 TBSP. pineapple juice
1/3 cup milk
Mix all ingredients, then add dressing. Chill for 1 hour, then serve. Garnish with cashews.
For a dairy free meal, increase pineapple juice to 4 TBSP and add 3 TBSP of water instead of the milk. If you will have leftovers make a little extra dressing to add the following day as the salad tends to dry out. Thanks to Valene, my mom, for this great recipe.