Chicken Fruit Salad

Ingredients

• 1/2 cup orzo pasta
• Dressing:
• 1/2 cup light mayonnaise (such as Light Miracle Whip)
• 2 tablespoons Dijon mustard
• 2 tablespoons light sour cream
• 1/2 cup orange juice
• 1/2 teaspoon curry powder
• Salt and ground black pepper to taste
• Salad:
• 1 (20 ounce) can pineapple tidbits, drained
• 2 cups cubed cooked chicken
• 2 stalks celery, diced
• 1 Fuji apple, cored and diced
• 1 cup seedless green grapes, halved
• 6 small green onions, minced
• 1 (11 ounce) can mandarin oranges, drained
• 2 tablespoons shelled salted pumpkin seeds, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; refrigerate until chilled.

Whisk mayonnaise, Dijon mustard, sour cream, orange juice, curry powder, salt, and pepper together in a bowl until dressing is smooth; cover with plastic wrap and refrigerate until chilled, at least 30 minutes.

Mix pineapple, chicken, celery, apple, grapes, and green onions together in a bowl. Stir orzo and dressing into pineapple mixture. Gently fold oranges into salad and top with pumpkin seeds.