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Spinach Chicken Salad

Total Time

Prep: 20 min. + chilling

Makes

10 servings

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
  • 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
  • Optional: Large spinach leaves and orange slices

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 7 dressing ingredients. Cover and refrigerate.
  2. Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on spinach leaves and garnish with oranges.

Nutrition Facts

1 cup: 313 calories, 16g fat (2g saturated fat), 54mg cholesterol, 396mg sodium, 21g carbohydrate (12g sugars, 3g fiber), 22g protein.

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