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Spinach Artichoke Chicken Salad Recipe

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4.1 from 56 reviews

This Spinach Artichoke Chicken Salad combines tender shredded chicken with nutritious spinach and tangy artichoke hearts, all tossed in a creamy Greek yogurt-based dressing. It’s a versatile and flavorful side dish or light meal that can be enjoyed on its own, over greens, or as a sandwich filling. Easy to prepare and perfect for meal prep, this salad balances protein, veggies, and a zesty dressing for a healthy and satisfying dish.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Dressing

  • ¼ cup plain Greek yogurt
  • 3 tablespoons mayonnaise or extra Greek yogurt
  • 1 tablespoon lemon juice or 1½ teaspoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Salad

  • 3 cups cooked and shredded chicken breast (rotisserie chicken works great too)
  • 14 ounce can artichoke hearts, drained and chopped small
  • 2 cups baby spinach, finely chopped after measuring
  • 3 green onions, trimmed and thinly sliced
  • ½ cup shredded Parmesan cheese

Instructions

  1. Prepare The Dressing: In a large mixing bowl, combine the plain Greek yogurt, mayonnaise (or extra Greek yogurt), lemon juice (or apple cider vinegar), extra virgin olive oil, kosher salt, ground black pepper, and garlic powder. Whisk thoroughly until all ingredients are well blended and the dressing is smooth and creamy.
  2. Add Salad Ingredients: To the bowl with the dressing, add the cooked and shredded chicken breast, drained and chopped artichoke hearts, finely chopped baby spinach, thinly sliced green onions, and shredded Parmesan cheese. Toss everything gently but thoroughly to ensure that all the salad components are evenly coated with the dressing.
  3. Adjust Seasoning: Taste the salad and add additional kosher salt and ground black pepper if needed to suit your preferences, mixing well to incorporate any extra seasoning.
  4. Serve or Store: You can serve the salad immediately or transfer it to an airtight container and refrigerate for up to 4 days. This makes it ideal for meal prep or a ready-to-eat snack during the week.
  5. Serving Suggestions: Enjoy the salad on its own as a light and protein-packed meal, serve it over a bed of greens, use it as a filling for pitas, wraps, or sandwiches, or scoop it up with chips for a delicious appetizer.

Notes

  • Use rotisserie chicken for convenience and added flavor.
  • Chopping the spinach finely prevents large leafy bites and helps distribute greens evenly.
  • Adjust lemon juice or vinegar quantity to taste if you prefer more or less tanginess.
  • This salad stores well in the refrigerator but is best consumed within 4 days to maintain freshness.
  • May substitute Parmesan cheese with a vegetarian hard cheese if desired.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (using pre-cooked chicken)
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/spinach-artichoke-chicken-salad-recipe/