1½ pounds prepared chicken salad
18 jumbo pasta shells, cooked, drained and cooled
½ cup seedless red grapes, halved
2/3 cup ranch salad dressing
In a large bowl, combine the chicken salad and grapes.
Spoon about 2 tablespoons of chicken salad into each pasta shell. Refrigerate until serving. Drizzle with ranch dressing before served.