Spinach Chicken Salad
A chicken, spinach and rotini pasta salad with green grapes, snow peas and marinated artichoke hearts tossed in a white wine vinaigrette
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)
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
- In a large bowl, combine the chicken, grapes, peas, spinach, celery, 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 orange slices.
Makes 8 to 10 servings.