Spinach Chicken Salad

Recipe By: Taste of Home
Serving Size: 9

• 5 Cups chicken, cooked, cubed
• 2 Cups green grape halves
• 1 Cup snow peas
• 2 Cups spinach, packed, torn
• 1/2 Cups celery, sliced
• 7 Ounces pasta, corkscrew or elbow, cooked
• 1 jar artichoke hearts, marinated, drained
• 1/2 large cucumber, sliced
• 3 green onions, sliced
• 1/2 Cup oil
• 1/4 Cup sugar
• 2 Tablespoons vinegar, white wine
• 1 Teaspoon salt
• 1/2 Teaspoon onion, dried, minced
• 1 Teaspoon lemon juice
• 2 Tablespoons parsley, minced

In a large bowl, combine chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate.Dressing: 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.