Why You’ll Love Delicious Spinach Artichoke Chicken Salad Recipe
This recipe delivers everything people love about spinach artichoke dip in a lighter, more wholesome form. The creamy dressing coats juicy shredded chicken while crisp celery, fresh spinach, and herbs add balance and texture. It’s quick to make, filling without being heavy, and versatile enough to enjoy in many different ways.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups cooked shredded chicken
1 1/4 cups finely chopped artichokes
1 cup finely chopped fresh spinach
2/3 cup plain Greek yogurt
1/2 cup diced celery
1/2 cup diced red onion
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon garlic powder
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
Dash of crushed red pepper flakes (optional)
Directions
In a large mixing bowl, combine the cooked shredded chicken, chopped artichokes, and fresh spinach.
Add the Greek yogurt, celery, red onion, mayonnaise, and Parmesan cheese.
Stir in the lemon juice, Dijon mustard, garlic powder, basil, parsley, salt, pepper, and crushed red pepper flakes if using.
Mix until everything is evenly coated with the creamy dressing.
Taste and adjust seasoning as needed. For best flavor, chill for at least 30 minutes before serving.
Serve on its own, in a wrap or sandwich, or over a bed of fresh greens.
Servings and timing
Servings: About 4 generous servings
Prep time: 15 minutes
Total time: 15 minutes, plus optional chilling time
Variations
For a low-carb version, use extra Greek yogurt and serve over leafy greens.
To add heat, mix in diced jalapeños or extra crushed red pepper flakes.
For an Italian-inspired twist, stir in sun-dried tomatoes and additional fresh basil.
Add extra crunch by mixing in chopped almonds or walnuts.
For a dairy-free option, use dairy-free yogurt, mayonnaise, and cheese substitutes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir well before serving. This salad is best enjoyed cold or at room temperature. It is not recommended for freezing, as the texture of the dressing and vegetables may change.
FAQs
What type of chicken works best for this recipe?
Rotisserie chicken, baked chicken breasts, grilled chicken, or poached chicken all work well. Shred or finely chop the meat for best texture.
Can I make this salad ahead of time?
Yes, this salad is ideal for making ahead and often tastes better after chilling for at least 30 minutes.
How long does it keep in the refrigerator?
When stored properly in an airtight container, it will stay fresh for up to 4 days.
Is this salad gluten-free?
Yes, the salad itself is naturally gluten-free. Always double-check condiment labels if you are highly sensitive.
Can I skip the mayonnaise?
Yes, you can replace it with more Greek yogurt or use a mayonnaise alternative.
What are the best ways to serve this salad?
It’s great in wraps, sandwiches, lettuce cups, or served over mixed greens.
Can I add more vegetables?
Absolutely. Bell peppers, cucumbers, or cherry tomatoes make great additions.
Is this salad good for meal prep?
Yes, it holds up well for several days and is convenient for grab-and-go meals.
Can I use frozen spinach instead of fresh?
Fresh spinach is recommended, but thawed and well-drained frozen spinach can be used in a pinch.
How can I make the flavor stronger?
Add extra lemon juice, Parmesan cheese, or a pinch of garlic powder to boost flavor.
Conclusion
This Spinach Artichoke Chicken Salad is a delicious and practical twist on classic chicken salad. With creamy texture, bold flavor, and simple preparation, it’s a recipe you can rely on for quick meals, meal prep, or casual gatherings any time of year.
Delicious Spinach Artichoke Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A creamy and flavorful spinach artichoke chicken salad inspired by the classic dip, combining tender chicken, fresh spinach, artichokes, and a rich, savory dressing.
Ingredients
- 2 cups cooked chicken breast, diced
- 2 cups fresh baby spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- In a large mixing bowl, add the diced cooked chicken, chopped spinach, and chopped artichoke hearts.
- In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), minced garlic, and lemon juice until smooth.
- Pour the dressing over the chicken mixture.
- Add the mozzarella cheese and Parmesan cheese.
- Season with salt and black pepper to taste.
- Gently mix everything together until well combined.
- Chill the salad in the refrigerator for 15–20 minutes before serving for best flavor.
- Serve cold as a salad, in lettuce cups, or as a sandwich filling.
Notes
- Use rotisserie chicken to save time.
- Greek yogurt can replace sour cream for a lighter option.
- Add red pepper flakes for a spicy kick.
- This salad keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
