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Wellness Mama » Blog » Recipes » Poultry Recipes » Spinach Artichoke Chicken Salad Recipe

Spinach Artichoke Chicken Salad Recipe

August 25, 2020  —  by Katie Wells

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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  • Turning Spinach Artichoke Dip Into a Salad+−
    • More Salad Entrees
  • Spinach Artichoke Chicken Salad Recipe
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I love spinach artichoke dip at restaurants. However, like many other restaurant favorites, I’m not too crazy about some of the ingredients used (like corn chips made with vegetable oils).

Luckily, one of my favorite hobbies is to figure out how to make these recipes at home using ingredients that are more wholesome. I love my version so much I decided to turn it into a salad as well! This spinach artichoke chicken salad has all of the flavors of the dip but is so much lighter and healthier.

Turning Spinach Artichoke Dip Into a Salad

For the salad version, I use fresh leafy spinach instead of the frozen spinach I use for the dip. If you’re feeling sad that you didn’t get around to planting anything this year, it may not be too late! Spinach loves cooler weather and can be planted in late summer for a nice fall crop. If you’d like to give it a try, but don’t want to dig up your backyard, try building a planter box.

After getting the spinach ready, I chop up leftover pre-cooked chicken (grilling extra when cooking for another meal is always a great strategy). Since it’s leftover, it’s already cold, which is perfect for this meal. Then I toss in artichoke hearts, feta, and cubed mozzarella cheese. I drizzle it with nice, creamy, Caesar dressing and it’s done.

If I already have cooked chicken on hand this salad only takes me ten minutes to make!

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3.86 from 7 votes

Spinach Artichoke Chicken Salad Recipe

A protein-filled take on the classic spinach and artichoke dip over salad. Dairy optional. A quick lunch idea!
Course Dinner, Lunch, Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 560kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 8 cups fresh spinach
  • 2 lbs cooked chicken (chopped)
  • 15 oz marinated artichoke hearts
  • ½ cup mozzarella cheese (optional)
  • ¼ cup Caesar dressing (or balsamic vinaigrette)
  • ½ cup feta cheese (optional)

Instructions

  • Divide spinach evenly between four plates.
  • In a medium size bowl stir together all the remaining ingredients except for the feta cheese.
  • Divide the chicken mixture evenly between the plates of spinach.
  • Sprinkle with feta and serve.

Notes

Layer ingredients in a mason jar with the spinach on top and store in the refrigerator for easy lunches. 

Nutrition

Serving: 1salad | Calories: 560kcal | Carbohydrates: 9g | Protein: 57g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 179mg | Sodium: 1189mg | Potassium: 1196mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6931IU | Vitamin C: 42mg | Calcium: 262mg | Iron: 4mg

More Salad Entrees

Salad as an entree makes a frequent appearance at our house, both for lunch and dinner. Even though we have salads so often, it really doesn’t get boring because I’ve acquired such a variety of recipes over the years. Here are some of our favorites:

  • Avocado BLT Salad
  • Chicken Fiesta Salad
  • Fish Taco Salad
  • Fresh Spring Salad With Berries
  • Steak Fajita Salad
  • Tuna Nicoise Salad – this one is a lot of work but sooo rich and filling

Check out the full salad category here.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Ever adapted a restaurant recipe? Tell me about it below!

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Category: Poultry Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (32 Comments)

  1. Elizabeth

    April 27, 2014 at 10:00 AM

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

    Reply
  2. Karen Howard

    January 26, 2014 at 1:22 PM

    Do you let the spinach thaw out first or do you put it in still frozen?

    Reply
  3. dyani

    September 10, 2013 at 4:44 PM

    I guess this couldn’t really be dairy-free, could it… 🙁

    Reply
  4. Cassie Oglesby

    May 8, 2013 at 8:49 PM

    what temp if i’m using oven instead of crock pot?

    Reply
    • Wellness Mama

      May 8, 2013 at 11:02 PM

      Low

      Reply
    • Wellness Mama

      May 8, 2013 at 11:02 PM

      Sorry…. 325 🙂

      Reply
      • Cassie Oglesby

        May 13, 2013 at 2:28 AM

        haha… thanks :}

        Reply
  5. Amy Baker Wilson

    September 20, 2012 at 11:08 AM

    I made this last night, and everyone loved it! Thanks!

    Reply
  6. Andrea

    July 23, 2012 at 12:06 AM

    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!

    Reply
  7. Laine

    July 17, 2012 at 1:08 PM

    Can you substitute something else for cream cheese? ie. cottage cheese?

    Reply
    • Wellness Mama

      July 17, 2012 at 1:36 PM

      You probably could without a problem or even just leave it out.

      Reply
  8. Krissa jeldy

    July 16, 2012 at 8:00 PM

    This sounds delicious…and I always love a new crock pot recipe!

    Reply
  9. Kristina Greene

    July 16, 2012 at 3:09 PM

    You had me at the title.  Crock pot just put this over the top!  can’t wait to try.

    Reply
  10. maria

    July 16, 2012 at 1:23 PM

    I couldn’t decide what to make for dinner tonight, until now! Thanks for the recipe!

    Reply
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