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