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Chicken Pasta Salad
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
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.
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