This makes a great lunch or a light dinner.  Great for those nights that it is too hot to cook!

1 cup mayonnaise
1/4 cup orange juice
4 boneless skinless chicken breasts
2 cup pasta, any kind
1 cantaloupe, diced

Preheat oven to 375.  In a large bowl, whisk together the  maynnaise and orange juice until smooth. Cover and place in the refrigerator until ready to serve.   Place the chicken breast in a shallow baking pan and bake 25 minutes.  Chicken will be done when juices run clear when pierced with a fork and no longer pink.  Remove from the oven and set aside to cool.  Once the chicken has cooled enough to work with, use a sharp knife to dice it into small chunks.  Cook the pasta as directed on the package.  Rinse with cool water and drain well.  Place the pasta into a large serving bowl.  Add the diced chicken and blend well.  Remove the orange juice mixture from the refrigerator and pour over the top of the pasta and chicken.  Use a rubber spatula to stir the ingredients together.  Add the cantaloupe and stir gently.  Cover and refrigerate for up to 3 hours.  Salad should be cold when served.