uncooked 2 cups cut fresh green beans
3 cups chopped cooked chicken breasts
1 can (8 oz.) crushed pineapple in juice, drained
4 stalks celery, finely chopped
1/4 cup chopped PLANTERS Almonds, toasted
1/4 cup MIRACLE WHIP Light Dressing
1/4 cup KRAFT Light Raspberry Vinaigrette Dressing
COOK pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.; drain. Rinse with cold water; drain again. Place in large serving bowl.
ADD chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.
REFRIGERATE 1 hour. Stir gently before serving
Recipe taken from KraftKitchens.com
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