Chicken Noodle Salad
|Medium egg noodles||6 Ounce|
|Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic salt||1 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Crumbled rosemary||1 Teaspoon|
|Cooked chicken||3 Cup (48 tbs), cold shredded|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Broken spinach leaves||4 Cup (64 tbs), lightly packed|
|Broken chicory leaves/8 cups lightly packed broken spinach leaves||4 Cup (64 tbs), lightly packed|
Cook noodles according to package directions; drain, rinse well in cold water, and drain again.
Combine salad oil, lemon juice, garlic salt, sugar, mustard, rosemary, and pepper; blend well.
In a large bowl, mix together noodles and chicken.
Add dressing and toss gently.
Cover and chill for at least 1 hour or up to 4 hours.