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Strawberry Chicken and Spinach Pasta Salad

Servings 6
Author Holly


  • 1 pound cooked, diced chicken, seasoned with salt and pepper (A rotisserie chicken works great for this recipe)
  • 8 ounces dried penne pasta
  • 2 cups packed baby spinach leaves
  • 1 ½ cups sliced strawberries
  • 1/2 cup chopped pecans
  • 1/3 cup Creamy Poppy Seed dressing (I like Kraft's brand)
  • 1/3 cup 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 mixed dressings. Gently toss to combine everything.
  • Serve immediately or let chill in fridge for 2 hours before serving. Enjoy!