Chicken Poppy Seed Pasta Salad

By now, you all know that I am originally from Minnesota.  The Twin Cities are home to some of the best grocery chains in the country.  The one nearest and dearest to my heart is Byerly's.  When I was in junior high, they built a supermarket near my house that featured chandeliers, a gift shop, cooking school, and drive thru grocery pick-up.  It was amazing!  

Over the years, I've obtained a lot of great recipes courtesy of Byerly's.  This recipe for Chicken Poppy Seed Salad is kind of mix of their recipe and that of another Minnesota restaurant, D'Amico.  This is a great addition to any brunch or potluck...I always get requests for the recipe when I bring it!

Chicken Poppy Seed Pasta Salad

16 oz penne, cooked al dente and drained

1 1/4 pounds chicken breast strips, cooked, or 3-4 chicken breasts cooked and cut in strips

3/4 cup chopped celery

1 (6oz) package sweetened, dried cranberries (Craisins)

1 red onion, chopped

3/4 cup mayonnaise

1 cup bottled poppy seed salad dressing

1 tsp salt 

1/2 tsp pepper

4 cups fresh baby spinach, chopped

1 cup toasted walnuts

Combine the pasta, chicken, celery, dried cranberries, and onion in a large bowl and toss to mix.  In separate bowl, combine mayonnaise, salad dressing, salt, and pepper until well mixed.  Fold into chicken mixture.  Chill for several hours or overnight.  Just before serving, fold in spinach and toasted walnuts.  

To toast walnuts:  Preheat oven to 350.  Arrange walnuts in a single layer on cookie sheet. Bake about 8 minutes, checking frequently to make sure they don't burn.