Spinach Artichoke Chicken Salad
Published on September 03, 2025
Quick Summary
This Spinach Artichoke Chicken Salad combines all the flavors you love from classic spinach artichoke dip with lean, protein-packed chicken for a fresh and satisfying meal. It’s creamy, tangy, herby, and perfect for sandwiches, wraps, or scooping with crackers or veggies.
Pin this now to find it later
Pin ItA Chicken Salad That Tastes Like Your Favorite Dip (But Healthier!)
If you love spinach artichoke dip as much as I do, this Spinach Artichoke Chicken Salad recipe is going to become a regular in your kitchen. I first made this on a whim using leftover rotisserie chicken and a few pantry staples. The result? A chicken salad WINNER!
Tender shredded chicken is mixed with savory artichoke hearts, fresh spinach, crisp celery, and red onion for a salad that’s full of texture and flavor. The dressing is creamy but light, made with Greek yogurt, a touch of mayo, lemon juice, and herbs for that bright, fresh finish. And don’t forget the Parmesan, it gives this salad that signature dip flavor we all know and love.
Whether you’re meal prepping for the week or just need a quick lunch idea, this is one of those “why didn’t I think of this sooner?” recipes. If you love spinach artichoke dip and chicken salad, this recipe is guaranteed to be a new favorite.
Ingredients (with Helpful Notes)
- Cooked shredded chicken: Rotisserie chicken is a huge time-saver here, but any leftover chicken will do. Just make sure it’s well-shredded to mix evenly.
- Artichokes: Use jarred or canned artichoke hearts packed in water or brine. Be sure to drain well and finely chop.
- Fresh spinach: Chop it super fine so it blends in easily. You could also lightly sauté and cool it if you prefer.
- Celery: Adds essential crunch! Dice it finely for the best texture.
- Red onion: Brings a little bite and color; soak in cold water for a few minutes if you want to mellow the flavor.
- Parmesan cheese: Adds that classic salty, nutty flavor. Freshly grated is best!
- Greek yogurt: Plain Greek yogurt is the perfect base for the dressing. I love the protein boost it gives the salad.
- Mayonnaise: Just a bit to balance the tang of the yogurt and add richness.
- Lemon juice: Brightens everything and keeps the flavors fresh.
- Dijon mustard: Adds a slight tang and depth to the dressing.
- Garlic powder: Easy and quick way to get that garlic flavor without mincing.
- Fresh basil & parsley: Don’t skip the herbs, they make the salad feel vibrant and fresh.
- Crushed red pepper flakes: Just a pinch for a subtle kick.
Tips for Making Spinach Artichoke Chicken Salad
- Use cold or room temperature chicken. Warm chicken can cause the dressing to separate or become too runny. Let it cool completely before mixing.
- Drain the artichokes well. Excess liquid can water down the salad. You can even gently pat them dry with a paper towel after chopping.
- Chop everything finely so the salad is easy to scoop or spread.
- Taste and adjust. Everyone’s preferences are different, so tweak the salt, lemon, or spice to your liking.
- Add-ins are welcome! Craving more texture or flavor? Stir in pine nuts, chopped sun-dried tomatoes, or a little crumbled feta.
- Let it chill for at least 30 minutes if you have the time—it only gets better!
Ways to Serve the Salad
One of the best things about this salad is how versatile it is. It works for lunch, dinner, or snacks! Here are some of my favorite ways to serve it:
- On toasted sourdough, croissants, or sandwich bread
- Wrapped in a tortilla or stuffed into pita with fresh greens
- Spoon into lettuce cups for a light, low-carb option
- With crackers, pita chips, or sliced veggies for snacking
- Tucked into mini bell peppers or cucumber boats for appetizers
- Over baked sweet potatoes or avocado halves for a creative twist
Spinach Artichoke Chicken Salad
Ingredients
- 4 cups cooked shredded chicken
- 1 1/4 cups finely chopped artichokes
- 1 cup finely chopped spinach
- 2/3 cup plain Greek yogurt
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup mayonnaise
- 1/4 cup Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- Kosher salt and black pepper, to taste
- Dash of crushed red pepper flakes
Instructions
- In a large bowl, combine the shredded chicken, artichokes, spinach, Greek yogurt, celery, red onion, mayonnaise, Parmesan cheese lemon juice, Dijon mustard, garlic powder, basil, parsley, salt, pepper, and crushed red pepper flakes.
- Mix until well combined. Taste and adjust seasonings, if necessary. Serve with crackers, on toast, in a sandwich or wrap, in lettuce cups, or with veggies.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
