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Salads -
Spinach Chicken Salad
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| INGREDIENTS |
- 5 cups cooked chicken, cubed, (about 3 whole breasts)
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2 cups green grapes, halved
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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 celery, sliced
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7 ounces corkscrew pasta or elbow macaroni, cooked and drained
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1 (6-ounce) jar 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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Large spinach leaves, optional
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Orange slices, optional
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Dressing:
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1/2 cup vegetable oil
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1/4 cup sugar
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2 tablespoons white wine or 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 fresh parsley, minced
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| INSTRUCTIONS |
In a large bowl combine chicken, grapes, peas, spinach, celery, pasta, artichokes, cucumber, and onions. Cover and refrigerate.
Combine all dressing ingredients in a jar. Mix well and refrigerate. Just before serving, pour dressing over salad and toss. If desired, serve on spinach leaves and garnish with orange slices. Serves eight to 10. |
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