Chicken Cashew Salad

2 cups seashell pasta

¼ cup brown sugar

1 cup creamy salad dressing (e.g. Miracle Whip)

2 teaspoons lemon juice

1 tablespoon distilled white vinegar

1 pinch salt

2 cups chopped celery

½ cup chopped green bell pepper

1 onion, chopped

3 boneless chicken breast halves, cooked and cut into bite-sized pieces

1 cup cashew halves

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.