Tropical Chicken Salad

• 1 (16 ounce) box rigatoni pasta
• 1 lb cooked boneless skinless chicken breast, cubed
• 1 (6 ounce) can mandarin orange segments, juice reserved
• 1 (12 ounce) can pineapple chunks, juice reserved
• 2 stalks celery, chopped
• 1 cup mayonnaise
• seasoning salt, to taste
• pepper, to taste
• 1 teaspoon chopped fresh tarragon (optional)

1. Cook pasta, drain and rinse under cold water.
2. Combine mayonnaise with a bit of the reserved juices from both the orange segments and pineapple chunks to thin down to sauce consistency.
3. Place pasta, chicken, orange segments, pineapple chunks and celery in large bowl.
4. Pour sauce, salt, pepper and tarragon over all and gently mix until well combined.
5. Place in refrigerator for at least a couple of hours to blend flavours.
6. Serve cold over a bed of shredded lettuce or in a large serving dish.

rigatoni pasta, chicken, orange segments, pineapple, stalks celery, mayonnaise, salt, pepper, fresh tarragon

Taken from www.food.com/recipe/tropical-chicken-salad-373030 (may not work)