The best part about this salad is the candied slivered almonds. You make these by toasting slivered almonds in a small amount of butter, about a tablespoon, with some sugar, about 3 tablespoons.
One bag of cooked pasta will make a very large amount of salad. I always ALWAYS use Kraft Coleslaw. Any other brand is not as good. It's hard to find. For one bag of pasta, I use about 3/4 a bottle of dressing. I also add a can of pineapple tidbits, and two cans of mandarin oranges, drained.
The chicken is cooked on a grill, outside in the summer, inside on a griddler in the winter. I season with Montreal Steak Seasoning. I know this sounds strange, but this is what makes the salad taste really good.
Once the chicken has browned I let it sit for 10 or 15 minutes to cool.
Once cool, add to the salad. I know these examples look super burnt, but they were really good in the finished product.
Finally, add some cut up grapes. I use green and red, but only had red on hand for the picture. If you make this a day in advance, only use half the almonds and cover the top of the salad with the remaining almonds just prior to serving.
1 16oz bag of Radiator noodles boiled to al dente (still firm, but not crunchy)
1 bottle of Kraft Coleslaw dressing
1 Tbs. Mayo
1 can Pineapple Tidbits
1 cans mandarin oranges
2-3 cups green and red grapes, cut in half
1-3 chicken breasts grilled with Montreal Steak Seasoning
2 Cups sliced almonds cooked in 1 Tbs butter and 3 Tbs Sugar until brown
*Add half of the almonds with the salad, the other half on top when you serve.