Spinach Artichoke Chicken Salad Recipe

Spinach Artichoke Chicken Salad Recipe

I love spinach artichoke dip at restaurants, but not being a fan of GMO-pesticide-filled-and-vegetable-oil-cooked-corn-chips makes dip not so fun! I love the flavors of this dip and wanted to figure out a way to incorporate them in a healthy salad that also included protein, thus Spinach Artichoke Chicken salad born.

Spinach Artichoke Salad?

This recipe is a cooler variation of my slow cooker spinach artichoke chicken recipe that is more refreshing in warmer months. The flavors of spinach and artichoke are classic, but in this salad version I use fresh spinach as a delicious variation.

This recipe is very easy to make and is a delicious and fresh salad. It has the same taste as Spinach Artichoke dip but the dairy is optional. The flavors are much more fresh and it is a great meal on the go.

5.0 from 3 reviews
Spinach Artichoke Chicken
Prep time
Total time
A protein filled take on the classic Spinach and Artichoke Dip over salad. Dairy optional. A quick lunch idea!
Recipe type: Main
Cuisine: American
Serves: 2
  • 2 pounds of cooked and chopped chicken breast and thighs
  • 4 cups (or more) fresh spinach
  • 1 large (about 15 ounce) jar of marinated artichoke hearts (without vegetable oil or chemical ingredients)
  • ½ cup feta cheese (optional- to top)
  • ¼ cup Mozzarella Cheese (optional)
  • ¼ cup homemade Caesar dressing or a drizzle of olive oil and balsamic vinegar
  1. Chop cooked chicken into bite sized pieces.
  2. Put chopped chicken on top of fresh spinach.
  3. Top with artichoke hearts, feta and mozzarella (if using)
  4. Top with homemade caesar dressing or dressing of choice.
If you prefer not to use the crock pot, you can place chicken in a baking dish, add other ingredients except cheese on top and bake approximately 1 hour or until chicken is cooked.
Ever adapted a restaurant recipe? Tell me about it below!

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Reader Comments

  1. Can you specify the size of package of spinach? Also you can get artichoke hearts in the freezer section at the grocery store!
    I have everything I need for this recipe. Hello, lunch!

  2. My husband really enjoyed this… We had it over quinoa noodles and it was a hit. Also very easy in the oven. :)

  3. I tried this recipe last week and made it dairy free. I thought I would share with all of you what I did and how it turned out…
    I used 1 can full fat coconut milk and no cheese. The sauce was way to thin since coconut milk is a liquid and cream cheese is a solid so I added a slurry of arrowroot and water. I am new to this and was not sure if the arrowroot is permissable, but figgured it was ok in such a small amount anyway. turned out great! my husband (no a fan of my “weired new diet”) and his dad liked it. their only complaint was it needed more cheese. I don’t know if they knew it had none till I told them I used coconut milk!!! will eat again and again and again!!! thanks wellness mama!

  4. I really wish that when you changed this one so dramatically, you would have made it a new recipe altogether. We love the other way, but I can’t remember all the ingredients.

  5. I am really confused about this recipe. Ingredients list cooked and chopped chicken. It gives directions to layer ingredients and no cooking instructions other than note if you do NOT wish to use a crock pot. So is this dish cooked or not? And why do some comments reference cream cheese?

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