Serves 8
1 pound Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
3 cups boneless and 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
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.