Chicken Spinach Pasta Salad Recipe
Chicken Spinach Pasta Salad Recipe photo by Taste of Home

Chicken Spinach Pasta Salad Recipe

Publisher Photo
Since we grow and harvest our own spinach, we use it in lots of dishes. One of our favorite ways to enjoy it is in this pasta salad.—Ruby Pyles, Myersville, Maryland
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12-16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12-16 servings

Ingredients

  • 4 cups torn fresh spinach
  • 4 cups cooked spiral pasta
  • 4 cups cubed cooked chicken
  • 2-1/2 cups sliced celery
  • 2 cups green grapes, halved
  • 1 cup fresh snow peas
  • 1 medium tomato, chopped
  • 3 green onions, sliced
  • DRESSING:
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 2 tablespoons vinegar
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon finely chopped onion

Nutritional Facts

1 serving (1 cup) equals 212 calories, 10 g fat (2 g saturated fat), 31 mg cholesterol, 203 mg sodium, 19 g carbohydrate, 2 g fiber, 13 g protein.

Directions

  1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk together dressing ingredients; pour over salad and toss to coat. Serve immediately. Yield: 12-16 servings.
Originally published as Spinach Pasta Salad in Taste of Home June/July 1998, p45

Nutritional Facts

1 serving (1 cup) equals 212 calories, 10 g fat (2 g saturated fat), 31 mg cholesterol, 203 mg sodium, 19 g carbohydrate, 2 g fiber, 13 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Spinach Pasta Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed May. 25, 2014 Edited Jul. 2, 2014

I think this is a very good salad, but I would have liked it better if I'd not put in so much celery, and maybe added some grated carrot as a replacement. Also, I don't like the "raw" taste of uncooked Chinese pea pods, so I'd probably like it better if I were to blanche them just long enough to take away that taste, but still leave them tender crisp. Even regular frozen peas that have been thawed would be a good substitute.

MY REVIEW
Reviewed Apr. 28, 2013

I make this recipe all the time. It is absolutely delicious. It also keeps well if you don't put the dressing on the entire salad, but apply it separately.

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