A refreshing and flavorful pasta salad with grilled chicken and a zesty dressing.
Grill the chicken breasts until fully cooked, then let them cool and chop into bite-sized pieces.
Ensure the chicken is cooked to an internal temperature of 165°F for safety.
Cook the pasta according to the package instructions, then drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and prevents sticking.
In a large bowl, combine the chopped chicken, cooked pasta, spinach, grapes, cranberries, and green onions.
Toss the ingredients gently to avoid bruising the spinach.
In a separate bowl, whisk together the mayonnaise, rice vinegar, salt, and pepper to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the pasta mixture and toss until evenly coated.
Ensure all ingredients are well coated for a uniform flavor.
Cover the bowl and refrigerate the salad for at least 4 hours or overnight.
Chilling allows the flavors to meld together beautifully.
Before serving, gently stir in the mandarin oranges.
Add the oranges just before serving to maintain their texture.
Serve the salad chilled and enjoy!
Garnish with a sprig of fresh parsley for a touch of elegance.
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