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Chicken Pasta Salad with Fruit

6 boneless, skinless chicken breast halves, cooked and chopped

2 cups seedless green grapes

1 cup snow peas

About 2 cups fresh spinach leaves, torn into pieces

2 celery ribs, sliced

7 ounces cheese raviolini*, cooked according to package directions and cooled

1 (6-ounce) jar artichoke hearts with marinade

1 kiwi, peeled and sliced

1/2 large cucumber, sliced

1/2 cup raisins

4 green onions, chopped

2/3 cup mayonnaise

1/2 cup freshly grated Parmesan cheese

1/3 cup fresh lemon or lime juice

Salt and freshly ground pepper to taste

Spinach leaves (garnish)

Mandarin orange sections (garnish)

1. Combine first 11 ingredients in a large serving bowl and toss gently.
2. Mix mayonnaise, Parmesan cheese, lemon or lime juice, salt and pepper in a small bow. Pour over salad and toss again. Refrigerate until ready to serve.
3. To serve, spoon salad onto spinach-lined plates and garnish with mandarin orange sections.

Makes 4 servings.

*Available in most food specialty stores. Or substitute with any desired bite-size pasta such as tortellini, rotini or farfalle.