This recipe is from a Relief Society luncheon I went to.  It is similar to my chicken pasta salad but just a different flavor.  It can be served in rolls or croissants or on top of lettuce cups.  But I prefer it just straight with french bread on the side.


3 c cooked chicken, cubed
2 Tbsp vinegar
1 tsp salt
3 Tbsp oil
3 Tbsp orange juice
1 1/2 c green grapes, halved
1 13 1/2 oz can pineapple tidbits, drained
1 11oz can Mandarin oranges, drained
1 c almond slices or slivers
1 1/2 c mayonnaise
3 c cooked shell pasta (1 1/2 c dry shells equals 3 c when cooked)

Mix all the ingredients and chill.