Spinach Chicken Salad

5 cups cubed cooked chicken (about 3 whole breasts)
2 cups green grape halves
1 cup snow peas
2 cups packed torn spinach
2-1/2 cups sliced celery
7 ounces corkscrew pasta or elbow macaroni, cooked and drained
1 jar (6 ounces) marinated artichoke hearts, drained and quartered
1/2 large cucumber, sliced
3 green onions with tops, sliced
Large spinach leaves, optional
Oranges slices, optional

Dressing
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 parsley

In a large bowl, combine 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 oranges. Makes 8-10 servings.