Spinach Chicken Salad

By á-2765

Ingredients

• Dressing:
• 5 cups cubed cooked chicken breasts
• 2 cups green grape halves
• 1 cup snow peas
• 2 cups packed torn spinach
• 2 1/2 cups slived cvelery
• 7 oz. corkscrew pasta, cooked and drained
• 1 jar (6 oz) marinnated artichoke hearts, drained and quartered
• 1/2 large cucumber, slived
• 3 green onions with tops, sliced
• orange slices optional
• 1/2 cup vegetable oil
• 1/4 cup sugar
• 2 Tbsp. white wine vinegar
• 1 tsp. salt
• 1/2 tsp. dried minced onion
• 1 tsp. lemon juice
• 1 Tbsp. minced fresh parsley

Preparation

Step 1

In large bowl, combine chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. Combine dressing ingredients in small jar. Mix well and refrigerate. Just before serving, pour dressing over salad and toss. Serve on a spinach leaf and garnish with oranges.