Chicken Seashell Salad

1 1/2 cups seashell pasta

1/4 cup cashews

3 boneless, chicken halves, cooked

3 oz. pineapple tidbits, reserve juice

2 apples, peeled, cored and diced

3/4 cups chopped celery

1 (3 oz.) can mandarin oranges, drained

1 cup mayo

1/2 tsp almond extract

 

Cook pasta until soft.  Drain, rinse and set aside.  Place nuts in a dry skillet; toast over medium heat, turning frequently until nuts are fragrant and lightly browned.

 

In a large bowl, combine pasta, chicken, pineapple, apples, celery, oranges and tossed nuts.  In a small bowl, mix together mayo, reserved pineapple juice and almond flavoring.  Stir into pasta mixture and mix well.  Chill salad before serving.