Citrus Chicken and Pasta Salad
A citrus dressing on chicken breasts and pasta salad.
Ingredients:
1 cup mayonnaise
1/4 cup orange juice
4 chicken breasts, boneless, skinless and thawed
2 cup pasta, any kind
1 cantaloupe, diced
Instructions:
Place the mayonnaise into a large mixing bowl. Add the orange juice and mix together well being sure that the mixture becomes very smooth. Cover and place in the refrigerator until ready to serve. Set the oven on 375 degrees. Place the chicken breast in a shallow baking pan. Bake 25 minutes. Chicken will be done when juices run clear when pierced with a fork. Remove from the oven and allow cooling. Once the chicken has cooled enough to work with, use a sharp knife to dice it into small chunks. Cook the pasta as directed on the package. Rinse with cool water and drain well. Place the pasta into a large serving bowl. Add the diced chicken and blend well. Remove the orange juice mixture from the refrigerator and pour over the top of the pasta and chicken. Use a rubber spatula to stir the ingredients together. Add the cantaloupe and stir to incorporate. Cover and refrigerate for up to 3 hours. Salad should be cold when served.
