7/7- Pasta-Chicken Salad on Watermelon Wedges

I can't believe I haven't written about this one yet! This one is a big favorite in our household, particularly for my husband who would willingly eat an entire watermelon by himself (and still have room for vanilla ice cream afterwards). It sounds like an unusual combination, maybe not appetizing at all, but trust me- give it a chance. It's light, juicy, has a bit of a crunch to it, and the watermelon adds a wonderful sweetness. Really, it's a perfect summer meal, you've got to try it!

I found it in a little cookbook/magazine I grabbed at the checkout years ago, Betty Crocker's "Heart Healthy Meals." There are quite a few in there that have become regulars in our family.

1 1/2 c uncooked mini penne pasta (I can never find mini anymore and just use regular penne)
2 c cut up cooked chicken breast
1 c red grapes, cut in half
8 medium green onions, sliced (1/2 cup)
3/4 c reduced calorie mayonnaise or salad dressing

3 T fat free milk

1 T Dijon mustard
1/2 tsp salt
10 watermelon wedges, 1 inch thick
1/4 c toasted sliced almonds

1. Cook and drain pasta, rinse with cold water and drain.

2. In large bowl, mix pasta, chicken, grapes, and onions. In small bowl, mix mayo, milk, mustard, and salt; stir into pasta mixture.

3. To serve, place 3 watermelon wedges on each of 6 dinner plates, Divide salad evenly among watermelon wedges. Sprinkle with almonds.