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.