Spinach Artichoke Chicken Salad (High Protein)

Quick summary

The Spinat artichoke chicken salad Combines all the flavors that you love from the classic spinach artichoke dip with lean, protein-rich chicken for a fresh and satisfactory meal. It is creamy, lively, herby and perfect for sandwiches, wraps or drawing with crackers or vegetables.

Spinat -art talent -hid salad in a bowl with lemon wedge, basil and fork.

Pin this now to find it later

PIN IT

A chicken salad that tastes like her favorite dip (but healthier!)

If you love spinach martial paints as much as I do, dip it like me, this Spinat artichoke chicken salad The recipe is regularly in your kitchen. For the first time, I made this out of a whim of the remaining rotisserie chicken and a few pantry basic food. The result? A chicken salad winner!

Daring crushed chicken is mixed with hearty artichoke hearts, fresh spinach, crispy celery and red onions for a salad with texture and taste. The dressing is creamy, but light, from Greek yogurt, a touch of Mayo, lemon juice and herbs for this bright, fresh finish. And don’t forget the Parmesan, it gives this salad this characteristic dip taste that we all know and love.

No matter whether you prepare a meal for the week or just need a short idea for lunch, is this one of those who didn’t think about it earlier? Recipes. If you love spinach artichokes dip and chicken salad, this recipe is guaranteed to be a new favorite.

Ingredients (with helpful notes)

Ingredients in bowls to make spinach -art talent -chicken salad.

Cooked crushed chicken: Rotisserie Chicken is a huge time mirror here, but every remaining chicken will do it. Simply make sure that it is well convicted to mix evenly.
Artichokes: Use jarred or cans artificial table cocks that are packed in water or salt lake. Make sure you drain well and chop finely.
Fresh spinach: Chop it super fine so that it mixes easily. You can also fry it easily and cool if you prefer it.
celery: It adds essential crunch! Dice it for the best texture.
Red onion: Bring a little bit and color; Soak in cold water for a few minutes if you want to alleviate the taste.
Parmesan cheese: Add this classic salty, nutty taste. Fresh grated is best!
Greek yogurt: Simple Greek yogurt is the perfect basis for dressing. I love the protein thrust that the salad exists.
mayonnaise: Just a little to compensate for the cone of the yogurt and add wealth.
Lemon juice: Everything brightens and keeps the flavors fresh.
Dijon mustard: Adds the dressing a light cone and depth.
Garlic powder: Easier and faster away to get this garlic taste without shredding.
Fresh basil & parsley: Don’t skip the herbs, you make the salad feel alive and fresh.
Crushed red pepper flakes: Only a pinch for a subtle kick.

Tips for the production of spinach artichoke chicken salad

Use cold or room temperature chicken. Warm chicken can cause the dressing to separate or become too liquid. Let it cool completely before mixing.
Drain the artichokes well. Excess liquid can put the salad down. After hacking you can even gently do it with a paper towel.
Chop everything finely The salad is therefore easy to draw or spread.
Try and set. The preferences of all are different, so optimize salt, lemon or spice according to your wishes.
Add-ins are welcome! Do you ask for more texture or taste? Stir in the pine nuts, chopped sun -dried tomatoes or a little crumpled feta.
Let it cool At least 30 minutes if you have time – it will only get better!

Opportunities to serve the salad

One of the best things about this salad is how versatile it is. It works for lunch, dinner or snacks! Here are some of my favorite methods to serve it:

On roasted sourdough, croissants or sandwich bread
Wrapped in a tortilla or stuffed with fresh green in Pita
Spoon
With crackers, pita chips or cut vegetables to snack on
Hidden in mini peppers or cucumber boats for starters
Via baked sweet potatoes or avocado halves for a creative turn

Chicken

Spinat artichoke chicken salad

All flavors of creamy spinach artichocke-dip meet in this simple, protein-rich salad of hearty crushed chicken. Perfect for sandwiches, wraps or drawing with crackers or vegetables!

4 Cup Cooked crushed chicken
1 1/4 Cup Fine chopped artichokes
1 cup Fine chopped spinach
2/3 cup Simple Greek yogurt
1/2 cup Cub
1/2 cup Cube -red onion
1/4 cup mayonnaise
1/4 cup Parmesan cheese
2 tablespoon Fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Garlic powder
2 tablespoon chopped fresh basil
2 tablespoon Chopped fresh parsley
Kosher salt and black pepper, taste good
Shit made of shredded red pepper flakes

Combine the crushed chicken, artichokes, spinach, Greek yoghurt, celery, red onion, mayonnaise, parmesan cheese juice, dijon -muster in a large bowl.
Mix up to well combined. Try and adjust the spices if necessary. Serve with crackers, on toast, in a sandwich or in a wrap, in salad cups or with vegetables.

How to store: Keep up to 4 days in an airtight container in the fridge. Stir it well before serving. Not freezer-friendly, but it won’t take that long anyway 🙂

Calories: 397KcalPresent Carbohydrates: 12GPresent Protein: 41GPresent Fat: 12GPresent Saturated fat: 3GPresent Polyunes unsaturated fat: 8GPresent Monoons unsaturated fat: 6GPresent Cholesterol: 117mgPresent Sodium: 949mgPresent Potassium: 513mgPresent Fiber: 3GPresent Sugar: 4GPresent Vitamin A: 1100IUPresent Vitamin C: 10mgPresent Calcium: 152mgPresent Iron: 2mg