This salad is perfect for a Saturday lunch.  If you do your shopping Saturday morning, make this salad before you leave. Or if you can, make it the night before. (it needs to sit in the fridge for at least 3 hours).  Then, instead of being tempted to stop at a fast food place after you are done shopping, you can head home, knowing lunch is already made and ready for you! 

3 cups cooked spiral or shell whole wheat macaroni (about 2½ cups dry)

 2 cups chicken (cooked & cubed, or 2 10 oz. cans white chicken breast)

1 14.5 oz. can nonfat chicken broth

 ½ cup low-fat mayonnaise

¼ cup parmesan cheese (fresh, shredded)

1 tsp. Italian seasoning (dry)

1 cup grape tomatoes (cut in half)

1 stick celery (chopped)

1 cup frozen peas

1 jar pimentos (small sliced)

½ cup fresh mushrooms (sliced or chopped)

½ cup red sweet onion (chopped)

½ tsp. orange peel (grated or coarse ground, may use the dry bottled spice)

4 lg. lettuce leaves

Directions: In medium bowl, with fork or wire whisk, mix broth, mayonnaise, cheese & spices. In large bowl toss all other ingredients (except lettuce leaves). Gently fold in broth mixture until evenly coated, being careful not to dishevel the macaroni. Refrigerate at least 3 hours, stirring occasionally.

Serve on lettuce leaves. Serves 6 (2 cups each)

Nutrients per serving: 305 calories, 7.3g fat, 0.23g sat fat, 46.8mg cholesterol, 665mg sodium, 37.8g carbs, 3.2g fiber, 21.4g protein, 153.8mg calcium, 332.7mg potassium