Chicken and Pasta Salad with
Spinach
Salad:
5 cups cubed cooked chicken
(about 3 whole breasts)
1 cup snow peas
2 cups packed torn spinach
2 cups sliced celery
7 ounces corkscrew pasta,
cooked and drained
1 jar (6 ounces) marinated artichoke
hearts, drained and quartered
1/2 large cucumber, sliced
1 bunch green onions with tops, sliced
Large spinach leaves
Dressing:
1/2 cup vegetable oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon salt
Pinch of sugar
1 tablespoon minced fresh tarragon,
or 1 teaspoon dried
2 tablespoons minced fresh parsley
In a large bowl, combine chicken, 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 large spinach leaf. 8 to 10 servings.
Featured Archives Recipes:
Avocado-Spinach Salad with
Lemon-Mustard Vinaigrette
Chicken and Vegetable Pasta Salad
Grilled Vegetable and Pasta Salad with
Red Bell Pepper Dressing
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