Title: Chicken Pasta Salad
Categories: Brunch, Chicken, Entreé or s, Salads
Yield: 8 Servings

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

----------------------------------DRESSING----------------------------------
2/3 c Mayonnaise
1/2 c Parmesan Cheese
1/3 c Lemon Juice
Reserved Marinade From
-Artichokes
Salt And Pepper; to taste

----------------------------------GARNISH----------------------------------
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.

Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill Spalding
on Jul 27, 1997