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Spinach Chicken Salad
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
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
© Taste of Home 2011
2 of 2
Spinach Chicken Salad
(continued)
Directions (continued)
refrigerate. In a small bowl, whisk the remaining ingredients. Cover
and refrigerate.
Just before serving, whisk dressing and pour over salad; toss to
coat. If desired, serve on a spinach leaf and garnish with oranges.
Yield: 8-10 servings.
© Taste of Home 2011