Spinach Chicken Salad


Submitted By: Dot Phillips

Ingredients

  • 5 cups cooked chicken, cubed, (about 3 whole breasts)
  • 2 cups green grapes, halved
  • 1 cup snow peas
  • 2 cups packed, torn spinach
  • 2 1/2 cups celery, sliced
  • 7 ounces corkscrew pasta or elbow macaroni, cooked and drained
  • 1 (6-ounce) jar marinated artichoke hearts, drained and quartered
  • 1/2 large cucumber, sliced
  • 3 green onions with tops, sliced
  • Large spinach leaves, optional
  • Orange slices, optional
  • Dressing:
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 2 tablespoons white wine or vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon dried minced onion
  • 1 teaspoon lemon juice
  • 2 tablespoons fresh parsley, minced

    • 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.