Spinach Artichoke Chicken Salad
Recipe from Two Peas and Their Pod
All the flavors of creamy spinach artichoke dip meet hearty shredded chicken in this easy, protein-packed salad. Perfect for sandwiches, wraps, or scooping with crackers or veggies!
Servings: 4
Calories: 397kcal
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
How to Store: Keep in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving. Not freezer-friendly, but it won’t last that long anyway:)
Nutrition
Calories: 397kcal | Carbohydrates: 12g | Protein: 41g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Cholesterol: 117mg | Sodium: 949mg | Potassium: 513mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 10mg | Calcium: 152mg | Iron: 2mg