DRESSING:

1/4 c. low fat mayonnaise
1/4 c. non fat yogurt
1/4 c. fresh parsley
1/4 c. olive or safflower oil
Dash Tabasco
Dash of white pepper
1/4 c. orange juice
1/2 tbsp. red wine vinegar
1/2 tbsp. Dijon style mustard
1 tsp. salt
1 tsp. sugar

Blend above ingredients in blender or food processor.

SALAD:

5 boneless chicken breasts, boiled, dried & cubed
2 stalks celery, cubed
1 lg. bell pepper, cubed
3 whole green onions, chopped
1/2 c. salted cashews, chopped
1/2 c. seedless red or green grapes, halved

Mix salad ingredients and toss with dressing and chill. Can be mixed with cooked pasta, just double dressing recipe and toss together.