Taste of Home
Spinach Chicken Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 10 servings.
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
Ingredients
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5 cups cubed cooked chicken (about 3 whole breasts)
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2 cups green grape halves
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1 cup snow peas
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2 cups packed torn spinach
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2-1/2 cups sliced celery
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7 ounces spiral pasta or elbow macaroni, cooked and drained
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1 jar (6 ounces) marinated artichoke hearts, drained and quartered
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1/2 large cucumber, sliced
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3 green onions with tops, sliced
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DRESSING:
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1/2 cup canola oil
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1/4 cup sugar
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2 tablespoons white wine vinegar
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1 teaspoon salt
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1/2 teaspoon dried minced onion
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1 teaspoon lemon juice
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2 tablespoons minced fresh parsley
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Optional: Large spinach leaves and orange slices
Directions
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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 7 dressing ingredients. Cover and refrigerate.
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2.
Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on spinach leaves and garnish with oranges.
Nutrition Facts
1 cup: 313 calories, 16g fat (2g saturated fat), 54mg cholesterol, 396mg sodium, 21g carbohydrate (12g sugars, 3g fiber), 22g protein.
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