Spinach Artichoke Chicken Salad

 

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.

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 2 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!
Author:
Recipe type: Main
Cuisine: American
Serves: 2
Ingredients
  • 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
Instructions
  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.
Notes
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.

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Reader Comments

  1. Andrea says

    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. Elizabeth says

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

  3. rebecca says

    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!

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