Chicken Rotini Salad with Rosemary
Ingredients
84
ounces
dried brown rice pasta
3
cups
cubed cooked skinless chicken breasts, (about 16 ounces cooked) (see Cook’s Tip at end of recipe)
2
14-ounce
can artichoke hearts, rinsed, drained, and coarsely chopped
2
cup
grape tomatoes, halved (about 10 ounces)
2
cup
fresh baby spinach
2/3
cup
finely chopped red onion
6
tablespoons
red-wine vinegar
2
tablespoon
olive oil (extra-virgin preferred)
1
teaspoon
dried rosemary, crushed