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 Recipe
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
- Chop cooked chicken into bite sized pieces.
- Put chopped chicken on top of fresh spinach.
- Top with artichoke hearts, feta and mozzarella (if using)
- 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!