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Chicken Melon Salad
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1 cup low fat mayonnaise
1/3 cup orange juice
4 boneless, skinless chicken breasts
2 cups gemelli pasta
1 ripe cantaloupe, cut into 1" pieces
In a large bowl, combine mayonnaise and orange juice and blend well. Refrigerate while preparing rest of salad.
Bake chicken breasts at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked. Let cool until cool enough to handle. Cut chicken into 1" pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with warm water, then drain thoroughly. Stir cooked and drained pasta into mayonnaise/orange juice mixture.
Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately. 6 servings
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