Would you be more likely to prepare meals at home if one meal could be dinner tonight and lunch tomorrow?Â Jackie Conn from Weight Watchers joined Carolyn Callahan on TV5 News at 5 to show us how you can take last night’s leftover chicken, add some pasta and a fresh apple, and turn it into a tasty and weight-management-friendly lunch!Pasta Salad with Apple and Chicken 9 PointsPlus ValuePrep time: Â 7 minCook time: Â 0 minServes: 4Ingredients 1/3 cup(s) unsweetened orange juice Â Â 3 Tbsp balsamic vinegar Â Â 1 Tbsp Dijon Mustard Â Â 1 Tbsp maple syrup Â Â Â 3 cup(s) cooked whole wheat pasta, leftover, penne variety Â Â Â 1/2 pound(s) cooked skinless, boneless chicken breast(s), diced Â Â 1/4 cup(s) chopped pecans, coarsely chopped Â Â Â 1 small fresh apple(s), granny smith variety, cored and chopped Â Â Â 1 medium uncooked shallot(s), finely chopped Â Â Â 5 oz arugula, bagged Â Â InstructionsTo make the dressing, whisk together the orange juice, vinegar, mustard, and maple syrup in a large bowl. Add the pasta, chicken, pecans, apple, and shallot to the dressing: toss to coat. Divide the arugula evenly among 4 plates. Spoon the pasta salad evenly on top. Yields 1 cup arugula and 1 1â„4 cups pasta salad per serving.