Almond Chicken Pasta Salad

5 Chicken Breast, cubed Chicken
2 medium apples, cored and coarsely chopped 2 (2 cups)
8 oz Corkscrew noodles cooked and drained
1 8 1/2 oz. can pineapple chunks drained
2 cans mandarin oranges
3 cup halved seedless grapes- purple
1 cup bias-sliced celery (about 1 stalk)
1/2 cup thinly sliced green onion
3/4 cup mayonnaise
1 low-fat plain yogurt
1 Tbsp sesame seed
1 tsp finely shredded lime peel
3 Tbsp lime juice
1 Tbsp honey
1 tsp fresh gingerroot (grated)
1/4 tsp salt
Lettuce Leaves (optional)
1/2 cup toasted sliced almonds

In a large bowl toss together the cooked chicken, apples, cooked pasta, pineapple, grapes, celery and onion.  For dressing, in a small bowl combine the mayonnaise, yogurt, sesame seed, lime peel, lime juice, honey, gingerroot, and salt.  Pour over the pasta mixture; toss gently to combine.  Cover and chill.  To serve, if necessary, add several tablespoons of milk to moisten.  Toss gently.  Serve on lettuce-lined plates.  Top with almonds.  If desired garnish with lime slices, avocado, and red peppers