Chicken Seashell Salad



1 1/2 cups seashell pasta
1/4 cup cashews
3 boneless, chicken breast halves - cooked, skinned
3 ounces pineapple tidbits, juice reserved
2 small Gravenstein apples, peeled, cored and diced
3/4 cup chopped celery
1 (3 ounce) can mandarin oranges, drained
1 cup mayonnaise
1/2 teaspoon almond extract

1. Cook macaroni in a large pan of boiling water until al dente. Drain, and rinse. Set aside.
2. 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, mandarin oranges, and toasted nuts. In a small bowl, mix together mayonnaise, reserved pineapple juice, and almond flavoring. Stir into pasta mixture, and mix well. Chill.

Servings: 6