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Ingredients
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1 lb Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
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3 cups boneless and skinless chicken breasts, cooked and cooled
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1 1/4 cups red or white seedless grapes, cut in half
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1 large cucumber, peeled, seeded and cut into chunks
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6 scallions, sliced
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3 cups navel oranges, peeled and sectioned with a knife
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1 head of lettuce
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Light Orange Vinaigrette:
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1/4 cup vegetable oil
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1/4 cup white wine vinegar
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3/4 cup orange juice concentrate
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1 tsp salt
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1/2 tsp pepper
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Procedure
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.
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