Chicken Orzo Salad

Ingredients

• 1  cantaloupe cut into bite-size pieces
• 0.8 cup cashew halves 
• 4 cups chicken breast cooked chopped
• 1 head lettuce leaves for lining salad bowls
• 1 cup mayonnaise low-fat
• 0.3 cup olive oil 
• 0.3 cup orange juice 
• 1 teaspoon orange zest grated
• 1.5 cups orzo pasta uncooked
• 1 cup grapes red seedless halved
• 0.8 teaspoon salt 
• 1.5 tablespoons vinegar 

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta, and cook for 8 to 10 minutes or until al dente. Rinse with cold water, drain, and set aside.
3. In a large bowl, whisk together oil, orange juice, vinegar, salt, and orange zest. Stir in cooked chicken until coated. Stir in cooked orzo, cantaloupe, grape halves, and mayonnaise. Cover and chill for 4 to 6 hours. Just before serving, stir in cashews.
4. Serve in lettuce lined bowls.