1 1/2 lb. prepared chicken salad (deli or homemade)
1/2 cup red seedless grapes, halved
18 jumbo pasta shells, cooked, drained, and cooled
2/3 cup Ranch salad dressing
4 cups baby spinach leaves

In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving.

To serve, line a platter with baby spinach leaves and carefully place the shells on top. Drizzle with Ranch dressing.

Nice served with chunks of crusty bread and iced mint tea.

Submitted by: Carol