Poppyseed Chicken Pasta Salad

(large recipe!)

1 pound penne pasta
12 oz bowtie pasta
2-3 cans mandarin oranges
1 large can pineapple tidbits
About 1 bottle Brianna’s Poppyseed salad dressing
½-1 bottle Hidden Valley Coleslaw dressing (however creamy you like it)
1 or 2 - 12.5 ounce can(s) chicken breast
¼-1/2 cup chopped red onion (to taste)
Fresh Avocado, chopped (to taste)

Directions:

Cook pasta until done – rinse in cold water and drain. In a large bowl, combine pasta, canned fruit (drained), chicken breast (I shred with my fingers as I add it), and red onion. Add salad dressings and stir until salad is well-coated. Refrigerate at least an hour. Just before serving, add chopped avocado and add extra dressing if it looks too dry.

**Can be served as a main dish. When I do that, I add the second can of chicken. As a side dish I usually use 1 can chicken. All amounts, including fruit, can be varied to taste.**