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

Spinach Chicken Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8-10 servings

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

  1. In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate.
  2. 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.
Originally published as Spinach Chicken Salad in Taste of Home April/May 1994, p31

Light-Bodied White Wine

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

Reviews for Spinach Chicken Salad

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 8, 2013

A friend just made this and gave me a container full. I am addicted to it. So happy to have the recipe.

MY REVIEW
Reviewed Mar. 5, 2013

This recipe is so yummy. I make this for my elderly parents, with a subsitution in the dressing. (For my diabetic dad), I omit the sugar and use 1/8 cup Agave nectar, which is low-glycemic. You can adjust this amount to your personal taste. Also I use whole grain pasta as it is diabetic and diet friendly. God bless you!

MY REVIEW
Reviewed Mar. 5, 2013

Why is there no nutritional information for this recipe?

MY REVIEW
Reviewed Aug. 24, 2012

This recipe has been a favorite of mine since my daughter saw it in TOH introductory issue many years ago. It has just the right combination of flavors and textures. The dressing is fresh and ties the ingredients together while bringing out the best in each. It is good as an eat-at-home meal, but stars at a luncheon or dinner.

MY REVIEW
Reviewed Jun. 16, 2010

This is my favorite salad recipe! I've had this for years and make it all the time. It is SO good, and I love the variety of ingredients. Definitely a keeper.

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