Bow Tie Chicken Salad Sandwiches
  • 3 cups cooked and shredded chicken
  • 8 oz. bow tie pasta, cooked and drained
  • ¼ cup green onion, chopped
  • 1 cup mayonnaise
  • 8 oz. Kraft or Hidden Valley Coleslaw Dressing
  • Salt and pepper to taste
  • 10 oz. can pineapple tidbits, drained
  • ½ cup celery, chopped
  • 1 cup red grapes, halved
  • 1 small Gala apple, chopped
  • ¼ cup slivered almonds
  1. Prepare chicken in advance by cooking and shredding it. (I place chicken in the crock pot on low for 8 hours, then shred it. With any extra left over shredded chicken, I freeze it.)
  2. In a large bowl, combine the shredded chicken, bow tie pasta and green onions.
  3. In a small bowl, mix the mayonnaise and coleslaw dressing. Pour the dressing over the pasta mixture and mix together. Add salt and pepper to taste. Cover the pasta mixture and place in refrigerator. Chill at least 1 hour.
  4. Before serving, add pineapple tidbits, celery, grapes, apple and slivered almonds. Mix until combined. Serve on croissants.
Recipe by Saving Cent by Cent at