Summer Chicken-Rice Salad

• 4 cups cooked chicken breasts, chopped
• 2 tablespoons cider vinegar
• 2 tablespoons canola oil
• 2 tablespoons orange juice
• 1 teaspoon salt
• 4 cups cooked rice or 4 cups orzo pasta
• 1 1/2 cups red seedless grapes
• 1 (14 ounce) can pineapple tidbits, drained
• 1 (14 ounce) can mandarin oranges, drained
• 1/2 - 1 cup mayonnaise
• 1 -2 cantaloupe

1. Cook rice or pasta according to package directions. Set aside. Cook chicken, cool, chop and set aside.
2. Combine vinegar, oil, orange juice and salt in a medium bowl. Add chicken, let marinate 30 minutes. Do not drain.
3. Add rice or pasta, grapes, and pineapple to the marinated, undrained chicken. Add mayonnaise, 1/2 cup at a time, until everything is lightly coated. Gently fold in mandarine oranges. Chill.
4. Peel and seed cantaloupe. Cut into 1 inch rings. Lay cantaloupe ring on lettuce lined plate. Fill with chicken salad and serve.

chicken breasts, cider vinegar, canola oil, orange juice, salt, rice, red seedless grapes, pineapple tidbits, mandarin oranges, mayonnaise, cantaloupe

Taken from www.food.com/recipe/summer-chicken-rice-salad-182853 (may not work)