Spinach Artichoke Chicken Salad Recipe

 

I love spinach artichoke dip at restaurants. However, like many other restaurant favorites, I’m not too crazy about some of the ingredients used (like corn chips made with vegetable oils).

Luckily, one of my favorite hobbies is to figure out how to make these recipes at home using ingredients that are more wholesome. I love my version so much I decided to turn it into a salad as well! This spinach artichoke chicken salad has all of the flavors of the dip but is so much lighter and healthier.

Turning Spinach Artichoke Dip Into a Salad

For the salad version, I use fresh leafy spinach instead of the frozen spinach I use for the dip. If you’re feeling sad that you didn’t get around to planting anything this year, it may not be too late! Spinach loves cooler weather and can be planted in late summer for a nice fall crop. If you’d like to give it a try, but don’t want to dig up your backyard, try building a planter box.

After getting the spinach ready, I chop up leftover pre-cooked chicken (grilling extra when cooking for another meal is always a great strategy). Since it’s leftover, it’s already cold, which is perfect for this meal. Then I toss in artichoke hearts, feta, and cubed mozzarella cheese. I drizzle it with nice, creamy, Caesar dressing and it’s done.

If I already have cooked chicken on hand this salad only takes me ten minutes to make!

Spinach Artichoke Chicken Salad Recipe

A protein-filled take on the classic spinach and artichoke dip over salad. Dairy optional. A quick lunch idea!

Course Dinner, Lunch, Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 560kcal
  • 8 cups fresh spinach
  • 2 lbs cooked chicken (chopped)
  • 15 oz marinated artichoke hearts
  • ½ cup mozzarella cheese (optional)
  • ¼ cup Caesar dressing (or balsamic vinaigrette)
  • ½ cup feta cheese (optional)
  • Divide spinach evenly between four plates.
  • In a medium size bowl stir together all the remaining ingredients except for the feta cheese.
  • Divide the chicken mixture evenly between the plates of spinach.
  • Sprinkle with feta and serve.

Layer ingredients in a mason jar with the spinach on top and store in the refrigerator for easy lunches.

Serving: 1salad | Calories: 560kcal | Carbohydrates: 9g | Protein: 57g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 179mg | Sodium: 1189mg | Potassium: 1196mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6931IU | Vitamin C: 42mg | Calcium: 262mg | Iron: 4mg

 


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