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Spinach Chicken Salad Recipe

Spinach Chicken Salad Recipe

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 YIELD: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.

Reviews for Spinach Chicken Salad

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MY REVIEW
copperscaledragon User ID: 8127685 246389
Reviewed Mar. 31, 2016

"Question for those who have made this. How important are the artichoke hearts to this as I can not stand the taste of them? It looks delicious other than that."

MY REVIEW
cyounce User ID: 2118537 223453
Reviewed Mar. 24, 2015

"Loved this recipe...it went straight into my recipe file as I plan on making it often. I substituted leftover turkey for the chicken and used romaine instead of spinach. Even my picky teenage son went back for seconds."

MY REVIEW
hmartel10 User ID: 7434764 8156
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
AuntieA1955 User ID: 5002278 8155
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
campergramma User ID: 6954605 199735
Reviewed Mar. 5, 2013

"Why is there no nutritional information for this recipe?"

MY REVIEW
mtnest_MO User ID: 84026 8432
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
kdelavega87 User ID: 4436885 11051
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."

MY REVIEW
Laynie19 User ID: 3392456 5273
Reviewed Sep. 12, 2008

"I absolutely love this recipe. I have requests from people at my work to make this for our food days."

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Wine Pairings

Light-Bodied White Wine

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