Spinach chicken salad

Yield: 1 servings

Measure 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

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

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