Ingredients
Salad Ingredients
- 4 cups chicken, cooked and shredded or sliced
- 1/2 cup celery, thinly sliced
- 1/4 cup red onion, diced
- 1 cup baby spinach, coarsely chopped
- 1/2 cup artichoke hearts, coarsely chopped
Dressing Ingredients
- 1/3 cup cottage cheese (or plain Greek yogurt)
- 1/3 cup mayonnaise
- 2 tablespoons parmigiano reggiano (parmesan cheese), grated
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced or grated
- 2 tablespoons basil, thinly sliced (optional)
- Salt and pepper to taste
Instructions
- Prepare the Chicken and Vegetables: Ensure the chicken is cooked and shredded or sliced into bite-sized pieces. Thinly slice the celery, dice the red onion, coarsely chop the baby spinach and artichoke hearts.
- Make the Dressing: In a large mixing bowl, combine the cottage cheese (or plain Greek yogurt), mayonnaise, grated parmigiano reggiano, lemon juice, Dijon mustard, minced garlic, and thinly sliced basil if using. Mix thoroughly to create a smooth dressing.
- Combine Salad and Dressing: Add the shredded chicken, sliced celery, diced red onion, chopped spinach, and artichoke hearts to the dressing mixture. Toss everything gently until the ingredients are evenly coated with the dressing.
- Season and Serve: Taste the salad and add salt and pepper as needed. Serve immediately or chill in the refrigerator for 10-15 minutes to meld flavors before serving. Enjoy your Spinach and Artichoke Chicken Salad!
Notes
- You can substitute plain Greek yogurt for cottage cheese if preferred for a tangier flavor.
- This salad can be served as a light lunch or alongside your favorite dinner entree.
- Adding chopped nuts like walnuts or sliced almonds can provide extra texture and nutrition.
- For a dairy-free option, use a dairy-free mayo and omit parmigiano reggiano.
- Leftovers keep well refrigerated in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
