Orange Chicken Salad
1 lb. medium pasta
1 lb. cooked chicken, cut into 1 in. pieces
1 1/2 cups red or green grapes, halved
1/2 cucumber, sliced and cubed
6 green onions, sliced
3 naval oranges, peeled and cut into bite sized pieces
1 (6 oz.) can frozen orange juice concentrate, thawed
1/4 cup vegetable oil
1/4 cup white wine vinegar
1 tsp. salt
1/4 tsp. pepper
Lettuce leave, optional
Extra orange slices, optional
Walnut pieces, optional
Cook pasta according to package directions. Rinse with cold water, drain. In a large bowl combine pasta, chicken, grapes, cucumber, green onion and oranges. Set aside. In a separate bowl combine oil, vinegar, salt, and pepper. Pour dressing over pasta mixture and chill in the refrigerator for two to three hours. To serve line a bowl with lettuce leaves and pile on pasta salad. Garnish with walnuts and extra orange slices if desired.
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