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Chicken Pasta Salad a l'Orange

2-1/2 cups uncooked bow tie pasta
2 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 can (11 ounces) mandarin oranges, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup fat-free plain yogurt
1/3 cup reduced-fat mayonnaise
1/4 cup orange juice concentrate
1 tablespoon white vinegar
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground mustard
6 cups torn mixed salad greens

Printed from tasteofhome.com Oct 13, 2008

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Chicken Pasta Salad a l'Orange cont.

1/2 cup cubed avocado

Cook pasta according to package directions; drain and rinse in cold
water. In a large bowl, combine the pasta, chicken, celery, oranges
and olives. For dressing, in a small bowl, combine the yogurt,
mayonnaise, orange juice concentrate, vinegar, sugar, salt and
mustard. Pour over pasta mixture and toss to coat. For each
serving, spoon 1-1/3 cups pasta mixture over 1 cup of greens; top
with about 1 tablespon avocado.

Yield: 6 servings.