Spinach Chicken Salad

Spinach Chicken Salad

• 5 cups cooked chicken — chilled and medium cubed
• 2 cups green grapes — halved
• 1 cup snow peas — trimmed; halved if large
• 2 cups fresh spinach — packed, washed, dried, and torn
• 2 ½ cups celery — very thin sliced
• 7 oz dry rotini pasta or elbow macaroni
• 1 jar marinated artichoke hearts — 6 oz, drained well and quartered
• ½ cucumber — halved lengthwise and thin sliced
• 3 scallions with tops — thin sliced

Dressing

• ½ cup neutral-flavored vegetable oil
• ¼ cup sugar
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• ½ teaspoon dried minced onion
• 1 teaspoon lemon juice
• 2 tablespoons fresh parsley — minced

Garnishes

• large spinach leaves (optional) — for serving; optional garnish
• orange (optional) — halved and thin sliced
• sliced almonds (optional) — toasted
• sunflower seeds (optional) — optional garnish

1. Cook the Pasta: In a large saucepan, bring water to a boil over high heat. Add the pasta and cook according to package directions, stirring occasionally, until tender but still firm. Drain in a colander, rinse under cold running water until completely cool, then shake well and let stand for 5 minutes so excess water can drain.7 oz dry pasta
2. Build and Chill the Salad: In an extra-large mixing bowl, combine the cooled pasta, chilled chicken, halved grapes, trimmed snow peas, washed, well-dried, and torn spinach, very thin-sliced celery, well-drained artichoke hearts, cucumber, and scallions. Cover and refrigerate for at least 1 hour, or until the salad is cold throughout.5 cups chicken, 2 cups grapes, 1 cup snow peas, 2 cups spinach, 2½ cups celery, 7 oz pasta, 6 oz artichoke hearts, ½ cucumber, 3 scallions
3. Prepare the Dressing: In a jar with a tight-fitting lid, combine the sugar, white wine vinegar, salt, dried minced onion, and lemon juice. Shake until the sugar is mostly dissolved, then let stand for 5 minutes to soften the onion. Add the oil and parsley, seal the jar, and shake vigorously for about 20 seconds, until well blended. Refrigerate until serving time.½ cup oil, ¼ cup sugar, 2 tbsp white wine vinegar, 1 tsp salt, ½ tsp dried onion, 1 tsp lemon juice, 2 tbsp parsley
4. Dress the Salad: Just before serving, shake the dressing again. Pour it over the chilled salad and toss gently with two large spoons for about 1 minute, until the ingredients are evenly coated and no dry pockets remain.
5. Serve: Serve cold over large spinach leaves. Garnish with orange slices and toasted almonds or sunflower seeds if desired.