Great Recipes

• 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

• 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.