Linda's Chicken Salad

Description

Contributed by Suzanne Willen

Ingredients

• 4 oz smallest elbow macaroni
• 2 cup cubed cooked chicken or 2 cans tuna
• 6 oz button mushrooms drained and quartered
• 1 cup celery, cut up small
• 13½ oz pineapple tidbits, drained well
• 3 oz cashews

Dressing

• 1 tbsp grated onion
• ½ cup fat-free mayonnaise
• ⅓ cup fat-free sour cream
• ⅓ cup 1890 French dressing (I used Kraft fat-free Catalina)
• ⅛ tbsp salt
• pepper to taste

Procedures

1. Mix dressing in a separate bowl, then add to salad and mix together, refrigerate overnight.
2. The next day add 3 oz cashews mix well and serve.