Summer Chicken-Rice Salad - cooking recipe

Ingredients

4 cups cooked chicken breasts, chopped
2 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons orange juice
1 teaspoon salt
4 cups cooked rice or 4 cups orzo pasta
1 1/2 cups red seedless grapes
1 (14 ounce) can pineapple tidbits, drained
1 (14 ounce) can mandarin oranges, drained
1/2 - 1 cup mayonnaise
1 -2 cantaloupe

Preparation

Cook rice or pasta according to package directions. Set aside. Cook chicken, cool, chop and set aside.
Combine vinegar, oil, orange juice and salt in a medium bowl. Add chicken, let marinate 30 minutes. Do not drain.
Add rice or pasta, grapes, and pineapple to the marinated, undrained chicken. Add mayonnaise, 1/2 cup at a time, until everything is lightly coated. Gently fold in mandarine oranges. Chill.
Peel and seed cantaloupe. Cut into 1 inch rings. Lay cantaloupe ring on lettuce lined plate. Fill with chicken salad and serve.