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Elegant and easy.


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)


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


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.