1-1/3 c. uncooked spiral pasta
1-1/2 c. cooked chicken breast, cubed or shredded
1 c. chopped celery
1/8 t. pepper
1-1/2 c. green grapes
11 oz. can mandarin oranges, drained
1/2 c. dried cherries
8 oz. can sliced water chestnuts, drained
1/4 c. chopped green pepper
1/4 c. chopped red onion
1/2 c. slivered almonds, toasted
1/4 c. low fat mayonnaise
1/4 c. reduced-fat ranch salad dressing
1/2 t. salt
Cook pasta according to package directions, drain and rinse in cold water.
In a large bowl, combine the pasta, chicken, celery, grapes, oranges, water chestnuts, green pepper and onion.
In a small bowl, combine the mayonnaise, ranch dressing, salt and pepper. Pour over pasta mixture and toss to coat.
Cover and refrigerate for 2 hours, or until chilled. Sprinkle with almonds just before serving.