Chicken Salad Pasta

• 1-1/3 cups uncooked spiral pasta
• 1-1/2 cups cubed cooked chicken breast
• 1-1/2 cups chopped celery
• 1 cup green grapes, halved
• 1 can (11 ounces) mandarin oranges, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/4 cup chopped green pepper
• 1/4 cup chopped red onion
• 1/4 cup fat-free mayonnaise
• 1/4 cup reduced-fat ranch salad dressing
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup slivered almonds, toasted

1. Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine the pasta, chicken, celery, grapes, oranges, water chestnuts, green pepper and onion. In a small bowl, combine the mayonnaise, ranch dressing, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled. Sprinkle with almonds just before serving.

pasta, chicken, celery, green grapes, mandarin oranges, water chestnuts, green pepper, red onion, mayonnaise, salad dressing, salt, pepper, slivered almonds

Taken from www.tasteofhome.com/recipes/chicken-salad-pasta/ (may not work)