Crunchy Poppy Seed Chicken Salad
"I got this recipe from the Summer 2005 issue of Kraft Food & Family magazine. I can't wait to try this one!"
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 cups broccoli coleslaw mix
- 2 large red bell peppers, thinly sliced
- 4 medium carrots, shredded
- 1 (8 ounce) can pineapple tidbits, drained
- 4 cooked chicken breasts, diced into about 1-inch squares
- 1⁄2 cup creamy poppy seed dressing
- 1⁄4 cup cashews
directions
- Combine all ingredients except dressing and cashews in a large bowl.
- Add dressing; toss to coat.
- Sprinkle with cashews.
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Reviews
-
This is just a WONDERFUL recipe. It is filling and tasty. I used recipe#131353 for the dressing to keep fat and calories down. Thanks for posting!
RECIPE SUBMITTED BY
Mindi Bunch
Midland, TX
I live in West Texas with my new husband, Mark, and our FIVE kids! When we met he already had 3 children from his first marriage and I had a son of my own. In January of 2005 we welcomed into the world our new baby into our family. With five children, we felt it was best that I give up my career to stay at home with them, as they are our top priority.
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<br>For fun, Mark and I like to travel. We've been to many beautiful places, our favorite being Bermuda. We definitly plan to return someday. We've also been to the Virgin Islands, Puerta Vallarta, Cabo San Lucas, and Aruba. None of them really compare to Bermuda, though!
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<br>I don't really have a favorite cookbook; I prefer stumbling upon recipees from friends & family, magazines, or the backs of product boxes.
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<br>If I had a month off with no responsibilities, I would probably lay on a towel at the beach with a good book in my hand.
