Spinach chicken salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Chicken |
| Cubed cooked (about 3 whole | ||
| Breasts) | ||
| 2 | cups | Green grape halves |
| 1 | cup | Snow peas |
| 2 | cups | Spinach -- packed torn |
| 2½ | cup | Celery -- sliced |
| 7 | ounces | Corkscrew pasta |
| Or elbow macaroni, cooked | ||
| And drained | ||
| 1 | Jar marinated artichoke | |
| Hearts | ||
| (6 ounces) , drained and | ||
| Quartered | ||
| ½ | large | Cucumber -- sliced |
| 3 | eaches | Green onions -- with tops |
| Sliced | ||
| large | Spinach leaves, optional | |
| Orange slices, optional | ||
| DRESSING: | ||
| ½ | cup | Vegetable oil |
| ¼ | cup | Sugar |
| 2 | tablespoons | White wine vinegar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried minced onion |
| 1 | teaspoon | Lemon juice |
| 2 | tablespoons | Fresh parsley -- minced |
Directions
In a large bowl, combine chicken, grapes, peas, spinach, celety, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. Combine all dressing ingredients in a jar or small bowl; mix well and refrigerate. Just before serving, pour dressing over salad and toss. If desired, serve on a spinach leaf and garnish with oranges. Yield: 8-10 servings.
Recipe By : Taste of Home