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Spinach Artichoke Chicken Salad Recipe
A protein-filled take on the classic spinach and artichoke dip over salad. Dairy optional. A quick lunch idea!
Prep Time
10
mins
Total Time
10
mins
Course:
Dinner, Lunch, Salad
Cuisine:
American
Servings:
4
Calories:
560
kcal
Author:
Katie Wells
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:
1
salad
|
Calories:
560
kcal
|
Carbohydrates:
9
g
|
Protein:
57
g
|
Fat:
31
g
|
Saturated Fat:
8
g
|
Cholesterol:
179
mg
|
Sodium:
1189
mg
|
Potassium:
1196
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
6931
IU
|
Vitamin C:
42
mg
|
Calcium:
262
mg
|
Iron:
4
mg