Fruity Chicken Salad
8 oz. uncooked spiral pasta
1 can (20 oz.) pineapple chunks (reserve 1/2 cup of juice)
3-4 cups cubed cooked chicken (I sprinkle with curry before baking)
1 can (15 1/2 oz.) sliced peaches (or mandarin oranges), drained and sliced
2 T dried cranberries
1/3 cup vegetable oil
1/4 cup soy sauce
1 t curry (I use a little more)
Cook pasta according to package directions; rinse with cold water and drain.
Drain pineapple, reserving 1/2 cup juice. Dice the pineapple and place in a large bowl. Add cooked pasta, chicken, peaches (or oranges), and dried cranberries.
In a small bowl, whisk together oil, soy sauce, curry powder, and reserved pineapple juice. Pour over pasta mixture; toss to coat.
Cover and refridgerate for 2 hours.
Yield: 6-8 servings