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
