2 1/2 c. cubed cooked skinless chicken
3 c. water
1 tsp. salt, divided
1 tsp. vegetable oil
1/2 c. shell macaroni, uncooked
3/4 c. pineapple chunks, drained
1/2 c. chopped celery
1/2 c. cooked peas
1 tbsp. capers, drained
1/3 c. white wine or apple cider vinegar
2 tbsp. sugar
1/4 tsp. white pepper
2 cantaloupes or avocados, halved & seeded
2 tbsp. toasted slivered almonds

Bring water to boil in 2 quart or larger saucepan. Add 1/2 teaspoon salt, oil and macaroni. Cook until macaroni is tender but firm; drain and rinse in cold water. Mix macaroni, chicken, pineapple, celery, peas and capers in a medium sized bowl; set aside. Heat vinegar and sugar in a small saucepan until sugar dissolves; add remaining 1/2 teaspoon salt and pepper. Remove from heat and cool; add to chicken mixture and toss. Spoon into cantaloupe or avocado halves and sprinkle with almonds. Serve on lettuce. Serves 4.