Description
A quick and flavorful Spinach Artichoke Chicken Salad combining tender shredded chicken with fresh spinach, artichokes, and a creamy Greek yogurt and mayonnaise dressing, seasoned with herbs and spices. Perfect as a light lunch or versatile snack served with crackers, on toast, sandwiches, wraps, or in lettuce cups.
Ingredients
Salad Ingredients
- 4 cups cooked shredded chicken
- 1 1/4 cups finely chopped artichokes
- 1 cup finely chopped 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 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
- Kosher salt and black pepper, to taste
- Dash of crushed red pepper flakes
Instructions
- Combine Ingredients: In a large bowl, add the cooked shredded chicken, finely chopped artichokes, spinach, Greek yogurt, diced celery, diced red onion, mayonnaise, and Parmesan cheese along with fresh lemon juice, Dijon mustard, and garlic powder. Add chopped fresh basil, parsley, kosher salt, black pepper, and a dash of crushed red pepper flakes.
- Mix and Adjust Seasonings: Thoroughly mix all the ingredients until evenly combined. Taste the salad and adjust the salt, pepper, or any other seasonings as preferred. Serve immediately with crackers, on toast, in a sandwich or wrap, inside lettuce cups, or alongside fresh veggies.
Notes
- For best texture, use freshly shredded cooked chicken, such a rotisserie or poached chicken breasts.
- This salad can be refrigerated for up to 3 days; flavors will meld nicely over time.
- To keep it lighter, use low-fat Greek yogurt and mayonnaise.
- Serve chilled or at room temperature depending on preference.
- Adding chopped nuts or seeds can add crunch and extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
