Description
This Italian Salad with Chicken, Spinach, and Artichokes is a vibrant and healthy meal that combines tender grilled chicken breast with fresh spinach, marinated artichokes, and a tangy Italian dressing. Perfect for a light lunch or dinner, this salad is packed with flavors and textures, offering a nutritious and satisfying option that’s easy to prepare and enjoy any time of the year.
Ingredients
For the Salad
- 2 boneless, skinless chicken breasts (about 1 pound)
- 4 cups fresh baby spinach leaves
- 1 cup marinated artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup shredded Parmesan cheese
- 1/4 cup toasted pine nuts
For the Italian Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Chicken: Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing into thin strips.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined and emulsified.
- Assemble the Salad: In a large salad bowl, combine spinach, artichoke hearts, cherry tomatoes, red onion, and Kalamata olives. Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly.
- Add Chicken and Garnish: Top the dressed salad with sliced grilled chicken. Sprinkle shredded Parmesan cheese and toasted pine nuts over the top for added flavor and crunch.
- Serve: Serve the salad immediately while the chicken is still slightly warm or at room temperature for a refreshing and wholesome meal.
Notes
- You can substitute the grilled chicken with cooked, shredded rotisserie chicken for a quicker preparation.
- If you prefer, substitute spinach with arugula or mixed greens for a different flavor profile.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly to avoid burning.
- For a creamy dressing variation, add 1 tablespoon of mayonnaise or Greek yogurt to the Italian dressing ingredients.
- This salad is best served fresh; however, leftover salad without the dressing can be stored in an airtight container in the refrigerator for up to 2 days.
