Spinach Chicken Salad

• 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
• Large spinach leaves and orange slices, optional
• 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

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

chicken, green grape halves, snow peas, torn spinach, celery, pasta, hearts, cucumber, green onions, spinach, canola oil, sugar, white wine vinegar, salt, onion, lemon juice, parsley

Taken from www.tasteofhome.com/recipes/spinach-chicken-salad/ (may not work)