Recipe: Fruited Chicken-Pasta Salad

Fruited Chicken-Pasta Salad
Accompany the salad with assorted crackers and warm-from-the-oven
muffins, if you like.
1 cup packaged dried medium shell or elbow macaroni
1-1/2 cups chopped cooked chicken or turkey (8 ounces)
1 11-ounce can mandarin orange sections, drained
1 cup seedless red or green grapes, halved
1 8-ounce can sliced water chestnuts, drained
1/2 cup sliced celery
1/2 cup buttermilk ranch salad dressing
1/8 teaspoon pepper
Milk
Leaf lettuce
Cook pasta according to package directions. Drain pasta. Rinse with cold
water. Drain again.
In a large mixing bowl combine pasta, chicken or turkey, mandarin orange
sections, grapes, water chestnuts, and celery.
For dressing, in a small mixing bowl combine buttermilk ranch dressing and
pepper. Pour dressing over chicken mixture. Toss lightly to coat. Cover and
chill for 4 to 24 hours.
Before serving, if necessary, stir in a little milk (1 to 2 tablespoons) to moisten.
Serve on lettuce-lined salad plates. Makes 4 or 5 servings.
Make-Ahead Tip: Prepare the salad. Cover and chill for 4 to 24 hours. If
necessary, stir in a little milk before serving.
Nutrition facts per serving: 387 calories, 22 g total fat (4 g saturated fat),
37 mg cholesterol, 302 mg sodium, 31 g carbohydrate, 369 mg potassium,
16 g protein.