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Spinach Chicken Salad

 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 ServingsPrep: 20 min. + chilling


  • 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
  • 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


  • In a large bowl, combine the chicken, grapes, peas, spinach, celery,
  • pasta, artichoke hearts, cucumber and green onions. Cover and

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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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.