Name: Chicken Pasta Salad
Ingredients: 7 oz Cheese Ravioli; cooked; 3 Whole Skinless Boneless Chicken Breast, cooked and shredded; 2 Scallions And Tops; chopped; 1 c Snow Peas; blanched; 1 lg Celery Hearts; chopped; 1 sm Cucumber; peeled and sliced; 1/2 c Raisins; coarsely chopped; 6 oz Artichoke Hearts; marinated chopped; 2/3 c Mayonnaise; 1/2 c Parmesan Cheese; 1/3 c Lemon Juice; Reserved Marinade From Artichokes; Salt And Pepper; to taste; 1/2 bn Spinach; fresh; 2 Whole Kiwi Fruit; peeled and sliced; 2 Tangerine; sectioned

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Fruits		Brunch, Chicken, Entreé or s, Salads	8	Servings

INGREDIENTS

7	oz	Cheese Ravioli; cooked
3		Whole Skinless Boneless Chicken Breast, cooked and shredded
2		Scallions And Tops; chopped
1	c	Snow Peas; blanched
1	lg	Celery Hearts; chopped
1	sm	Cucumber; peeled and sliced
1/2	c	Raisins; coarsely chopped
6	oz	Artichoke Hearts; marinated chopped
2/3	c	Mayonnaise
1/2	c	Parmesan Cheese
1/3	c	Lemon Juice
		Reserved Marinade From Artichokes
		Salt And Pepper; to taste
1/2	bn	Spinach; fresh
2		Whole Kiwi Fruit; peeled and sliced
2		Tangerine; sectioned

INSTRUCTIONS

DRESSING
GARNISH
Cook pasta. Drain and cool. Place pasta and remaining salad ingredients in
a large bowl. Whisk together dressing ingredients and pour over salad. Toss
gently but thoroughly and refrigerate at least 4 hours or overnight.
To serve, mound salad on spinach leaves and garnish with kiwis and
tangerines.
Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by Bill Spalding
<billspa@icanect.net> on Jul 27, 1997

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