6 chicken breasts
2 -12 oz pkgs. Barilla tri-color fiori pasta
1 c. Marie’s cole slaw dressing
1 tsp. salt
6 stalks celery-sliced thin
12 oz. sliced almonds
2 lbs. whole red, seedless grapes
Boil chicken breasts in broth until just cooked through (frozen about 30 min., defrosted about 20 min.) Boil pasta according to directions on box. (make sure water is salted) Cool the chicken and the pasta to room temperature. Chop chicken into ½ inch cubes. Combine in large bowl chopped chicken, cooked pasta, dressing, salt, grapes and sliced almonds. Refrigerate until ready. Before serving, stir in an additional ½ c. dressing. Serve on a leaf of red leaf lettuce.