Makes: 8 Servings

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

1. Prepare pasta according to package directions; drain.
2. Cut the chicken into 1-inch cubes.
3. In a large mixing bowl, stir together the pasta, chicken, grapes, cucumber, scallions and half the
orange sections.
4. In a small mixing bowl, whisk together all the ingredients.
5. Pout the vinaigrette into the pasta mixture and toss the salad gently.
6. On a large platter, arrange the lettuce leaves.
7. Mound the salad on top of the lettuce and garnish with remaining orange slices.

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