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
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 and orange 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
Reviews
This is my go-to salad recipe when I really want to impress! I’ve been making it for years, ever since finding it in one of my grandma’s old issues of Taste of Home. Everywhere I bring this, I’m always asked for the recipe. It takes quite a bit of prep work for all the components, from cooking the pasta, slicing the veggies, mixing your dressing, but it is WELL WORTH IT! I suggest following the above reviewers recommendations about subbing agave nectar or some other sweetener for the sugar if you’re concerned about sugar intake, but definitely don’t skip the dressing recipe entirely for something else. The dressing and salad pair together perfectly, and I really don’t think I could enjoy a salad more than I enjoy this one!
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.
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.
A friend just made this and gave me a container full. I am addicted to it. So happy to have the recipe.
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!
Why is there no nutritional information for this recipe?
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.
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.
I absolutely love this recipe. I have requests from people at my work to make this for our food days.