Ingredients
1 1/2
cups uncooked mini penne pasta or other small pasta (about 6 oz)
2
cups cut-up cooked chicken breast
1
cup red grapes, cut in half
8
medium green onions, sliced (1/2 cup)
3/4
cup reduced-calorie mayonnaise or salad dressing
3
tablespoons fat-free (skim) milk
1
tablespoon Dijon mustard
1/2
teaspoon salt
12
watermelon wedges, 1 inch thick
1/4
cup sliced almonds, toasted*
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix pasta, chicken, grapes and onions. In small bowl, mix mayonnaise, milk, mustard and salt; stir into pasta mixture.
To serve, place 3 watermelon wedges on each of 6 dinner plates. Divide salad evenly among watermelon wedges. Sprinkle with almonds.
