Bow Tie Pasta and Chicken Salad

8 oz bow tie pasta, cooked al dento
3 cups cooked chicken breast, cut into cubes
2-3 cups cantaloupe, cut into 1/2" cubes
2 cups red or green grapes
1/2 cup green onions, sliced thinly
1-1/2 cup celery, sliced thinly

Dressing:
1/2 cup mango chutney, regular or hot
1/4 cup white wine vinegar
3 garlic cloves, minced
1 tablespoon dijon mustard
1 tablespoon soy sauce
1 tablespoon sesame oil
3/4 teaspoon tabasco
3/4 cup veg oil
Slivered almonds, toasted

Directions

Place chutney, vinegar, garlic, mustard, soy sauce, sesame oil and tabasco in food processor and process to blend well. Add oil through food tube, this can be prepared one day ahead. Cover and refrigerate.

Boil bow tie pasta and rinse with cold water. Add small amount of dressing to pasta and refrigerate until cold. In large bowl, combine chicken, cantaloupe, grapes, green onions and celery. (Can be prepared four hours ahead) Cover and refrigerate. Before serving, add almonds. Combine pasta with rest of salad ingredients and toss with dressing. Do not add dressing until shortly before serving. Serves 8.