Spinach Chicken Salad(Yields 10 Servings)

• 5 c. cooked cubed chicken (about 3 whole 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 (6 oz.) jar marinated artichoke hearts, drained and quartered
• 1/2 large cucumber, sliced
• 3 green onions with tops, sliced
• large spinach leaves (optional)
• orange slices (optional)
• 1/2 c. vegetable oil
• 1/4 c. sugar
• 2 Tbsp. white wine vinegar
• 1 tsp. salt
• 1/2 tsp. dried minced onion
• 1 tsp. lemon juice
• 2 Tbsp. minced fresh parsley

1. In a large bowl, combine chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate.
2. Combine oil, sugar, vinegar, salt, dried minced onion, lemon juice and minced fresh parsley for dressing. Place in a jar or small bowl; mix well and refrigerate.
3. Just before serving, pour dressing over salad and toss.
4. If desired, serve on a spinach leaf and garnish with oranges.
5. (I used the different colored corkscrew pasta and it made a very pretty salad.)

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332204 (may not work)