2 whole chicken breasts, cooked
1 (12-ounce) bag multi-colored rotini pasta
1 (20-ounce) can chunk pineapple, drained and halved
2 cups seedless purple or red grapes (may be halved)
1 large Granny Smith apple, chopped into bite-size pieces but not peeled
3 stalks celery, chopped
4 to 6 green onions, chopped
1 (8-ounce) can water chestnuts, drained and chopped chunky
34⁄ cup prepared ranch salad dressing
3⁄4 cup mayonnaise
Salt and pepper to taste
Boil chicken breasts in water in a large saucepan until tender. Remove from broth, cool, and cut into bite-sized pieces. Set aside. Cook rotini according to package directions. Rinse in cold water, drain, and set aside. Combine next six ingredients in a separate bowl. In a large bowl, combine chicken, rotini, and fruits and vegetables. In a separate bowl, combine ranch dressing and mayonnaise, blending with a wire whisk. Pour dressing over pasta, chicken, and vegetables, and mix thoroughly but gently. Salt and pepper to taste. Refrigerate. This pasta has a shelf life of five days if ingredients are fresh. Be careful to keep pasta properly chilled. Yield: 8-10 servings.