Go Back
+ servings

Strawberry Chicken and Spinach Pasta Salad

Course Salad
Servings 8
Author Holly


  • 1 pound cooked diced chicken (I season mine well with salt and pepper)
  • 8 ounces penne pasta
  • 2 cups packed baby spinach leaves
  • 1 1/2 cups sliced strawberries
  • 1/2 cup chopped pecans
  • 1 bottle Creamy Poppy Seed dressing I like Kraft's brand
  • 1 bottle Raspberry Vinaigrette I like Kraft's brand


  • In a medium bowl combine the creamy poppy seed dressing and Raspberry vinaigrette dressing. Whisk together until combined. Cover and set in refrigerator.
  • In a large pot of water boil penne pasta and cook according to package directions. Drain water then run under cold water to cool pasta. Place drained pasta in a large bowl.
  • Add the cooked diced chicken, spinach leaves, sliced strawberries and pecans to pasta. Pour in desired amount of dressing. Gently toss to combine everything.
  • Serve immediately or let chill in fridge for 2 hours before serving. Enjoy!