5 cups cooked chicken (3 breasts)
2 cups green grapes (I use red--whichever you prefer)
2 cups torn spinach
2 1/2 cups sliced celery
7 oz. corkscrew pasta
1 jar marinated artichoke hearts--quartered (optional)
3 green onions chopped
1/2 cup slivered almonds (toasted--or not, either way)
Dressing:
1/2 cup oil
1/4 cup sugar
2 T. white wine vinegar
1 t. salt
1/2 t. dried minced onion
1 t. lemon juice
2 T. minced fresh parsley
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1 comment:
thanks! i've been waiting for this one since last summer. YUM!
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