Comments on: A Crowd Pleaser – Spinach and Chicken Pasta Salad

By: Leigh Anne

Leigh Anne — Fri, 22 Apr 2011 14:09:56 +0000

Laurie, This salad is really one of my all time favorites. So glad you enjoyed it. It is a hit everytime I serve it.

By: Laurie

Laurie — Fri, 22 Apr 2011 14:05:23 +0000

I made this salad for our Stake Women’s Conference this past weekend. It was delicious. Thanks for the recipe!

By: Leigh Anne

Leigh Anne — Mon, 08 Nov 2010 17:06:31 +0000

Any where from 10-15 depending on portion size. It is easy to stretch with a little more spinach.

By: Penny duke

Penny duke — Wed, 03 Nov 2010 22:41:43 +0000

How many does the original recipe serve. I need to serve approx 100 ladies.

By: Debbie Campbell

Debbie Campbell — Sun, 22 Aug 2010 20:21:01 +0000

Susan~ I made this for a luncheon for 50 people last Wednesday. This is how I prepared it and it worked out great. I grilled the chicken and made the dressing and refrigerated two days before. The day before I boiled the pasta and once cooled transferred to a large zip lock bag. I drained all of the water chestnuts and madarin oranges and placed them in smaller zip locks. I toasted the sesame seeds and almonds (I used them instead of peanuts.) I also chopped the green onions and parsley. So…..at this point everything is ready to go. The morning of the luncheon I combined some of the dressing into the bags of pasta. About 20 minutes before I was ready to serve I combined all the ziplocks with the spinach in a large bowl and put a light coating of the dressing throughout. (This was Leigh suggestion….not more than 30 minutes before serving, she suggested.) I combined more of the ingredients later to replace the large empty bowl. I will tell you that everyone loved it and asked for the recipe. I hope this helps. I served it without a practice run through as well!