Spinach Chicken Salad

This Spinach Chicken Salad is a refreshing and hearty meal that balances tender cooked chicken with crisp raw vegetables and savory artichoke hearts. The combination of fresh spinach, sweet green grapes, and crunchy snow peas provides a delightful textural contrast in every bite. Tossed with a zesty homemade vinaigrette featuring white wine vinegar, celery, and fresh parsley, this dish is light yet satisfying. It’s perfect for a quick weeknight dinner, a picnic lunch, or as a colorful side dish for summer gatherings.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 717

Description

This Spinach Chicken Salad is a refreshing and hearty meal that balances tender cooked chicken with crisp raw vegetables and savory artichoke hearts. The combination of fresh spinach, sweet green grapes, and crunchy snow peas provides a delightful textural contrast in every bite. Tossed with a zesty homemade vinaigrette featuring white wine vinegar, celery, and fresh parsley, this dish is light yet satisfying. It’s perfect for a quick weeknight dinner, a picnic lunch, or as a colorful side dish for summer gatherings.

Ingredients

cooked chicken breasts, cubed
cucumber, sliced
green grapes, halved
fresh spinach leaves, torn
snow peas
celery, sliced
corkscrew pasta or elbow macaroni, cooked and drained
marinated artichoke hearts, drained and quartered
green onions, sliced
vegetable oil
sugar
white wine vinegar
salt
dried minced onion
lemon juice
fresh parsley, minced
sliced, for garnish (optional)

Directions

1
Cook the pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking process.
2
In a small bowl or jar, combine vegetable oil, sugar, white wine vinegar, salt, dried minced onion, lemon juice, and minced parsley.
3
Shake or whisk the dressing vigorously until the sugar is dissolved and the mixture is well combined. Set aside.
4
In a large salad bowl, combine the cubed cooked chicken, sliced cucumber, halved green grapes, torn spinach, snow peas, sliced celery, cooked pasta, quartered artichoke hearts, and sliced green onions.
5
Cover the bowl and refrigerate the salad ingredients for at least 30 minutes to allow flavors to meld and vegetables to chill.
6
Just before serving, pour the prepared dressing over the salad.
7
Toss the salad gently but thoroughly to coat all ingredients evenly with the dressing.
8
Serve immediately, optionally garnished with orange slices.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 717kcal

% Daily Value *
Total Fat 36g56%
Saturated Fat 9.9g50%
Cholesterol 267mg89%
Sodium 246mg11%
Protein 81g162%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach, chicken, salad, healthy, lunch, dinner, pasta, artichoke, cucumber, grape, vinaigrette, fresh, light, protein, easy, quick, picnic, side dish, vegetarian option, gluten free option

Read it online: https://www.chefs-mate.com/recipe/spinach-chicken-salad/