Recipe Image

Spinach & Artichoke Chicken Salad

  • 15 m
  • 15 m
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


  • 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.
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