Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
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)