Ingredients
Scale
- 3 cups uncooked tri-color rotini pasta
- 4 cups cubed cooked chicken breast
- ½ cup diced green bell pepper
- ¼ cup diced green onions
- 1 ½ cups mayonnaise (such as Hellman’s)
- ¾ cup packed brown sugar
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons salt
- 2 cups salted cashew halves
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
- Combine rotini, chicken, bell pepper, and green onions in a large bowl.
- Whisk mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well combined; pour over pasta mixture and stir well to coat.
- Cover and refrigerate until flavors are combined and dressing has thickened, 8 hours to overnight. Stir in cashews just before serving or no more than 2 hours ahead.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- You can prepare the salad a day ahead, but add cashews just before serving.
- To keep ingredients crunchy, store cashews separately and mix in before serving.
- Common mix-ins include diced celery, shredded carrots, or dried cranberries.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg