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Steps
1
In small bowl, mix dressing ingredients using wire whisk until well blended. Cover; refrigerate until ready to use.
2
Cook and drain pasta as directed on package. Rinse with cold water; drain.
3
In large bowl, mix cooked pasta, chicken, spinach, grapes and celery. Stir dressing; pour over salad and toss gently to coat. Refrigerate at least one hour before serving. Stir in almonds, reserving 2 tablespoons for garnish, if desired.
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* To toast almonds, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Make a day ahead; cover and refrigerate. Stir the salad before serving. If needed, add a tablespoon or two of milk to make it more creamy.
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