Cobble Creek Kitchen

3 chicken breasts – boil with salt and pepper, cool and shred
1 bag of the bow tie pasta (6 oz.)
3 green onions
2 stalks celery

Dressing:

½ pint sour cream           
½ pint Miracle Whip
1 Tablespoon sugar       
½ teaspoon ginger
½ teaspoon salt

Cashews to taste

Optional:
Red grapes
Pineapple
Toasted almonds

Submitted by: Kay Gledhill

Categories: Kay Gledhill , Salads