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 my Spinach Artichoke Chicken salad was 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.

Spinach Artichoke Chicken Salad Recipe

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Spinach Artichoke Chicken Recipe



Yield 2

A protein filled take on the classic Spinach and Artichoke Dip over salad. Dairy optional. A quick lunch idea!


  • 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)
  • 1/2 cup feta cheese (optional- to top)
  • 1/4 cup mozzarella cheese (optional)
  • 1/4 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.

Courses Main

Cuisine American

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