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Spinach Chicken Salad Recipe

Photo by: Taste of Home

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Dazzle your hungry visitors with this crunchy salad. It showcases an interesting mixture of chicken, pasta, spinach and other vegetables. The delectable dressing complements the colorful ingredients. A hearty plateful makes a satisfying entree. —Janet Mooberry, Peoria, Illinois

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8-10 Servings
Prep: 20 min. + chilling

Ingredients

5 cups cubed cooked chicken (about 3 whole breasts)
2 cups green grape halves
1 cup snow peas
2 cups packed torn spinach
2-1/2 cups sliced celery
7 ounces spiral pasta or elbow macaroni, cooked and drained
1 jar (6 ounces) marinated artichoke hearts, drained and quartered
1/2 large cucumber, sliced
3 green onions with tops, sliced
Large spinach leaves, optional
Oranges slices, optional
DRESSING:
1/2 cup canola oil
1/4 cup sugar
2 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon dried minced onion
1 teaspoon lemon juice
2 tablespoons minced fresh parsley

Directions

In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Cover and refrigerate.
Just before serving, shake dressing and pour over salad; toss to coat. If desired, serve on a spinach leaf and garnish with oranges. Yield: 8-10 servings.

Spinach Chicken Salad published in Taste of Home April/May 1994, p31