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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Dazzle your hungry visitors with this crunchy salad. It showcases an interesting mixture of chicken, pasta, spinach and other vegetables. The delectable dressing complements the colorful ingredients. A hearty plateful makes a satisfying entree. Janet Mooberry, Peoria, Illinois Ingredients:
5 cups cubed cooked chicken (about 3 whole breasts) |
2 cups green grape halves |
1 cup snow peas |
2 cups packed torn spinach |
2-1/2 cups sliced celery |
7 ounces spiral pasta or elbow macaroni, cooked and drained |
1 jar (6 ounces) marinated artichoke hearts, drained and quartered |
1/2 large cucumber, sliced |
3 green onions with tops, sliced |
large spinach leaves, optional |
oranges slices, optional |
dressing: |
1/2 cup canola oil |
1/4 cup sugar |
2 tablespoons white wine vinegar |
1 teaspoon salt |
1/2 teaspoon dried minced onion |
1 teaspoon lemon juice |
2 tablespoons minced fresh parsley |
Directions:
1. In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate.
2. Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on a spinach leaf and garnish with oranges. Yield: 8-10 servings.
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