On hot summer days, serve this bright-tasting, chicken-and-pasta salad with a cold glass of iced tea and a wedge of watermelon.
Recipe courtesy of Melissa d'Arabian
Save Recipe Print
20 min
20 min
4 servings



1. In large skillet combine chicken and enough water to cover. Bring to boiling. Reduce heat. Cover and simmer for 7 to 12 minutes or until chicken is tender and no longer pink. Drain well. Cool slightly. Cut into bite-size pieces. Cover and refrigerate until needed. Cook pasta until al dente according to package directions. Drain. Rinse with cold water. Drain well. Pat dry with paper towels. Set aside.

2. In large bowl whisk together oil, vinegar and soy sauce. Stir in tomatoes, cashews, green onions and cilantro. Add chicken, pasta, salt and pepper. Toss to combine.

3. Just before serving, add KELLOGG'S CRIPIX cereal to chicken mixture. Gently toss. Serve immediately.

For more great recipes, visit www.Kelloggs.com.

®, ™, © 2010 Kellogg NA Co.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Chicken Florentine Pasta

Recipe courtesy of Ree Drummond

Chicken Fajita Pasta

Recipe courtesy of Food Network Kitchen

Cajun Chicken Pasta

Recipe courtesy of Ree Drummond

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Creamy Chicken Pasta

Recipe courtesy of Food Network Kitchen

Easy Lemon Pasta with Chicken

Recipe courtesy of The Neelys

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories