A chicken and rotini pasta salad with green grapes, snow peas, torn spinach, celery, cucumber, green onions and marinated artichoke hearts tossed in a white wine vinaigrette and served on a bed of fresh spinach leaves garnished with orange slices.

Spinach Chicken Salad

5 cups cubed cooked chicken (about 3 whole breasts)

2 cups green grape halves

1 cup snow peas

2 cups packed torn spinach

1 1/2 cups sliced celery

7 ounces rotini pasta, cooked and drained

1 (6-ounce) jar marinated artichoke hearts, drained and quartered

1/2 large cucumber, sliced

3 green onions, sliced

Large spinach leaves (optional)

Orange slices (optional)

 

Dressing:

1/2 cup vegetable oil

1/4 cup granulated sugar

2 tablespoons white wine vinegar

1 teaspoon salt

1/2 teaspoon dried minced onion

1 teaspoon lemon juice

2 tablespoons minced fresh flat-leaf parsley

1. In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate.
2. Combine all dressing ingredients in a jar or small bowl; mix well and refrigerate.
3. Just before serving, pour dressing over salad and toss. If desired, serve on a spinach leaf and garnish with orange slices.

Makes 8 to 10 servings.