Chicken Seashell Salad

1 1/2 cups seashell macaroni
1/4 cup cashews or pecans
3 boneless, skinless chicken breasts - cooked and cubed
1 (3 ounce) can pineapple tidbits, juice reserved
2 small apples, diced
3/4 cup chopped celery
1 (3 ounce) can mandarin oranges, drained
1 cup mayonnaise
1/2 teaspoon almond flavoring

Cook macaroni in a large pan of boiling water until al dente. Drain, and rinse. 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, 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.

Makes 6 servings