This Spinach Artichoke Chicken Salad is loaded with creamy parmesan, toasted walnuts and fresh spinach in every bite. This easy salad brings all the flavors of the classic dip together with tender chicken in under 15 minutes.
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- ❤️ Why You'll Love This Spinach Artichoke Chicken Salad Recipe
- 🛒 Ingredients for Spinach Artichoke Chicken Salad
- 🔪 How to Make Spinach Artichoke Chicken Salad
- ☑️ Storage Instruction
- 🍴 What to Serve with This Chicken Salad
- 💡 Tips
- 🔄 Substitutions and Additions
- Can I Make This Salad Ahead of Time?
- How Do I Keep the Spinach From Wilting?
- How Do I Keep the Salad From Getting Watery?
- Can I Use Leftover Roasted Chicken?
- 🍽️ More Easy Chicken Recipes
❤️ Why You'll Love This Spinach Artichoke Chicken Salad Recipe
- All the flavors of the classic spinach artichoke dip
- Tender chicken, artichokes and fresh baby spinach
- Crunchy toasted walnuts, red onion and creamy parmesan cheese
- Tasty spin on a traditional chicken salad
- Easy to make in under 15 minutes
If you love spinach artichoke dip, you’re about to meet its fresher, lighter cousin. This Spinach Artichoke Chicken Salad takes everything we crave from the dip, creamy cheese, tangy artichokes, and garlicky goodness, and folds it into a quick easy chicken salad.
I’ve made this salad for potlucks, parties or a simple last-minute lunch and it’s always a hit. The toasted walnuts add crunch, the parmesan makes it rich, and the lemon keeps the flavors bright. It’s the kind of salad you’ll want to scoop onto lettuce cups, pile onto bread, or just eat straight from the bowl.
🛒 Ingredients for Spinach Artichoke Chicken Salad
- Chicken
- Artichoke hearts
- Baby spinach
- Parmesan cheese
- Mayonnaise
- Sour cream
- Walnuts
- Red onion
- Garlic
- Lemon
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Spinach Artichoke Chicken Salad
Add the mayonnaise, sour cream grated garlic, lemon juice, salt and pepper to a large mixing bowl.
Whisk until well combined.
In the same bowl, add in the remaining ingredients over the dressing.
Mix until everything is combined and well coated in the dressing.
Serve over a salad, lettuce cup, on your favorite Keto friendly bread or all on its own.
☑️ Storage Instruction
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended, as the creamy dressing and spinach don’t thaw well.
🍴 What to Serve with This Chicken Salad
You can serve a scoop over a salad, on your favorite bread or with these crackers.
💡 Tips
- Use freshly grated parmesan instead of pre-shredded for the best texture.
- Chill the salad for 30 minutes before serving if you want the flavors to meld.
- Add garlic slowly and taste as you go to avoid overpowering the dressing.
- Keep the spinach finely chopped so it blends smoothly into the salad.
- Use rotisserie chicken for convenience, but leftover grilled chicken works too.
🔄 Substitutions and Additions
- Celery: Add diced celery for extra crunch.
- Tomatoes: Mix in sun-dried tomatoes for a tangy twist.
- Cheese: Try feta instead of parmesan for a sharper flavor.
- Yogurt: Use Greek yogurt in place of sour cream for a lighter dressing.
- Spicy: Make it spicy with a pinch of red pepper flakes or a dash of hot sauce.
Can I Make This Salad Ahead of Time?
You can and it taste even better the next day. If you want the walnuts to stay crunchy, you may want to add them right before serving it.
How Do I Keep the Spinach From Wilting?
The best way is to chop it right before mixing and then keep the salad chilled.
How Do I Keep the Salad From Getting Watery?
Because artichoke hold on to water, I like to pat them off well with paper towels before mixing them in. Other than that, you should not have that problem if you follow this recipe.
Can I Use Leftover Roasted Chicken?
Absolutely! When I make this Oven Roasted Chicken I love to make this salad with leftovers.
🍽️ More Easy Chicken Recipes
Easy & Delicious Low Carb Recipes eBook
Spinach Artichoke Chicken Salad
Ingredients
- 3 cups rotisserie chicken, chopped
- 1 cup artichoke hearts, chopped
- 1 cup finely chopped baby spinach
- ½ cup parmesan cheese, coarsely grated
- ½ cup mayonnaise
- ⅓ cup sour cream
- ⅓ cup walnuts, toasted and chopped
- ¼ cup red onion, diced
- 2 cloves garlic, grated
- 3 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the mayonnaise, sour cream grated garlic, lemon juice, salt and pepper to a large mixing bowl.
- Whisk until well combined.
- In the same bowl, add in the remaining ingredients over the dressing.
- Mix until everything is combined and well coated in the dressing.
- Serve over a salad, lettuce cup, on your favorite Keto friendly bread or all on its own.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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