Ingredients
5 cups cubed cooked chicken (about 3 whole breasts)2 cups green grape halves1 cup snow peas2 cups packed torn spinach2-1/2 cups sliced celery7 ounces spiral pasta or elbow macaroni, cooked and drained1 jar (6 ounces) marinated artichoke hearts, drained and quartered1/2 large cucumber, sliced3 green onions with tops, slicedDRESSING:1/2 cup canola oil1/4 cup sugar2 tablespoons white wine vinegar1 teaspoon salt1/2 teaspoon dried minced onion1 teaspoon lemon juice2 tablespoons minced fresh parsleyOptional: Large spinach leaves and orange slices
Preparation
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.
Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on spinach leaves and garnish with oranges.
