Spinach & Artichoke Chicken Salad

Spinach & Artichoke Chicken Salad

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From: Diabetic Living Magazine

This salad comes together in a snap. Using leftover chicken, canned artichoke hearts, packaged shredded carrots and a ready-made veggie dip, this quick-and-easy salad will be on your table in just 15 minutes!

Ingredients 4 servings

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Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 8 ounces cooked chicken breast, chopped
  • ⅔ cup canned artichoke hearts, rinsed, drained and chopped
  • ¼ cup packaged shredded carrots
  • ¼ cup spinach-artichoke Greek yogurt veggie dip, such as Marzetti Otria brand
  • ¼ cup fat-free mayonnaise dressing or salad dressing
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 cups packaged fresh baby spinach
  • 4 teaspoons pine nuts, toasted
  • 16 plain bagel crisps

Preparation

  • Prep

  • Ready In

  1. Combine chicken, artichoke hearts, carrots, spinach-artichoke dip, mayonnaise dressing, salt and pepper in a medium bowl.
  2. To serve, divide spinach among four serving plates. Spoon chicken mixture on top of spinach. Sprinkle with pine nuts. Serve with bagel crisps.

Nutrition information

  • Serving size: ½ cup salad and 4 bagel crisps
  • Per serving: 237 calories; 7 g fat(3 g sat); 3 g fiber; 20 g carbohydrates; 18 g protein; 3 mcg folate; 44 mg cholesterol; 3 g sugars; 3,759 IU vitamin A; 17 mg vitamin C; 88 mg calcium; 3 mg iron; 581 mg sodium; 131 mg potassium
  • Nutrition Bonus: Vitamin A (75% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1 fat, 1 starch, 1 vegetable

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