Tropical Chicken-Pasta Salad

Ingredients

• 0.3 cup planters almonds toasted chopped
• 4 stalks celery finely chopped
• 3 cups chicken breasts cooked chopped
• 2 cups green beans fresh cut
• 0.3 cup miracle whip dressing light
• 8 oz pineapple in juice crushed drained canned
• 0.3 cup lite raspberry vinaigrette dressing kraft
• 4 cups fusilli pasta whole wheat uncooked

Equipment

• bowl
• sauce pan

Directions

1. 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.
2. Place in large serving bowl.
3. Add chicken, pineapple, celery and nuts; mix lightly.
4. Mix dressings until well blended.
5. Add to salad; toss to coat.
6. Refrigerate 1 hour. Stir gently before serving.