"Those who forget the pasta are condemned to reheat it."--Unknown

Spinach Chicken Salad Recipe

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This recipe for Spinach Chicken Salad, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Field
Added: Saturday, January 26, 2008


5 c cubed, cooked chicken (about 3 whole chicken breasts)
2 c green grape halves
1 c snow peas
2 c packed torn spinach
2 1/2 c sliced celery
7 oz corkscrew pasta or elbow macaroni, cooked and drained
1 jar (6 oz) marinated artichoke hearts, drained and quartered
1/2 large cucumber, sliced
Large spinach leaves, optional
Orange slices, optional

1/2 c vegetable oil
1/4 c sugar
2 T white wine vinegar
1 t salt
1/2 t dried minced onion
1 t lemon juice
2 T minced fresh parsley

In a large bowl, combine the chicken, grapes, 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 spinach leaf and garnish with oranges.

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