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| 1 x ca. 450 g | Medium Shells Or Elbow Macaroni Or other medium pasta shape, uncooked |
| 3 Tasse | Cooked chicken breasts (boneless and skinless) cooled |
| 1 1/4 Tasse | Seedless grapes (red or white) cut in half |
| 1 gross | Cucumber; peeled, seeded and cut into chunks |
| 6 | scallions sliced |
| 3 Tasse | Navel oranges; peeled and sectioned with a knife |
| 1 | Head of lettuce |
| 1/4 Tasse | vegetable oil |
| 1/4 Tasse | white wine vinegar |
| 3/4 Tasse | Orange juice concentrate |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
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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.
Each serving provides: 336 Calories; 19.3 g Protein; 46.7 g Carbohydrates; 8.4 g Fat; 32.9 mg Cholesterol; 308 mg Sodium. Calories from Fat: 22%
(Reprinted with permission)
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