Ingredients
2-1/2 cups uncooked bow tie pasta2 cups cubed cooked chicken breast2 celery ribs, thinly sliced1 can (11 ounces) mandarin oranges, drained1 can (2-1/4 ounces) sliced ripe olives, drained1/3 cup fat-free plain yogurt1/3 cup reduced-fat mayonnaise1/4 cup thawed orange juice concentrate1 tablespoon white vinegar2 teaspoons sugar1/4 teaspoon salt1/4 teaspoon ground mustard6 cups torn mixed salad greens1/2 cup cubed avocado
Preparation
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 tablespoon avocado.
