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Spinach and Chicken Salad
Spinach and Chicken Salad Eileen Goltz | Meat
20 minutes 20 minutes
8 to 10 servings

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
  • 1½ cups sliced celery
  • 7 oz. spiral pasta, cooked and drained
  • 1 (6 oz.) jar marinated artichoke hearts, drained and quartered
  • ½ large cucumber, sliced
  • 3 green onions, sliced
  • Large spinach leaves (optional)
  • Orange slices (optional)

  • ½ cup vegetable oil
  • ¼ cup sugar
  • 2 Tablespoons white wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon dried minced onion
  • 1 teaspoon lemon juice
  • 2 Tablespoons minced fresh flat-leaf parsley

  1. In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate.
  2. Combine all dressing ingredients 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 orange slices. 

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