Yield: 8 Servings
|1 pounds||Medium Shells OR Elbow Macaroni OR other medium pasta shape, uncooked|
|3 cups||Cooked chicken breasts (boneless and skinless) cooled|
|1¼ cup||Seedless grapes (red or white) cut in half|
|1 large||Cucumber; peeled, seeded and cut into chunks|
|6 \N||Scallions; sliced|
|3 cups||Navel oranges; peeled and sectioned with a knife|
|1 \N||Head of lettuce|
|¼ cup||Vegetable oil|
|¼ cup||White wine vinegar|
|¾ cup||Orange juice concentrate|
LIGHT ORANGE VINAIGRETTE
Prepare pasta according to package directions; drain. Cut the chicken into 1-inch cubes. In a large mixing bowl, stir together the pasta, chicken, grapes, cucumber, scallions and half the orange sections. In a small mixing bowl, whisk together all the vinaigrette ingredients.
Pour the vinaigrette into the pasta mixture and toss the salad gently. On a large platter, arrange the lettuce leaves. Mound the salad on top of the lettuce and garnish with remaining orange slices.
Each serving provides: 336 Calories; 19.3 g Protein; 46.7 g Carbohydrates; 8⅖ g Fat; 32.9 mg Cholesterol; 308 mg Sodium.
Calories from Fat: 22%
Copyright National Pasta Association () (Reprinted with permission)