SPINACH AND CHICKEN SALAD (meat)
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Ingredients 5 cups cubed cooked chicken (about 3 whole breasts) 2 cups green grape halves 1 cup snow peas 2 cups packed torn spinach 1 1/2 cups sliced celery 7 ounces spiral pasta, cooked and drained 1 (6-ounce) jar marinated artichoke hearts, drained and quartered 1/2 large cucumber, sliced 3 green onions, sliced Large spinach leaves (optional) Orange slices (optional) Dressing: 1/2 cup vegetable 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 flat-leaf parsley

Instructions

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 orange slices. 

Serving Size

Serves 8 to 10.

Notes

Elegant and easy.

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .