If you’re craving a vibrant and flavorful meal that bursts with Mediterranean charm, the Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe is exactly what your dinner table needs. This salad is an irresistible combination of tender chicken, fresh baby spinach, tangy artichoke hearts, zesty salami, and sweet sun-dried tomatoes, all tossed in a luscious homemade dressing that ties everything together perfectly. Every bite is a delightful mix of textures and tastes that feels both hearty and refreshing, making it a standout option for any occasion.
Ingredients You’ll Need
Gathering simple yet flavorful ingredients is the secret to making this salad shine. Each component plays a crucial role, giving the dish its unique balance of taste, color, and texture that’s so satisfying.
- Baby spinach (4 cups): The fresh green base adds a gentle earthiness and a vibrant pop of color.
- Cooked chicken breast (1 1/2 cups): Tender and protein-packed, it makes the salad wonderfully filling.
- Marinated artichoke hearts (1/2 cup): These add a subtle tang and tender bite that complements the greens perfectly.
- Thinly sliced red onions (1/4 cup): Offering a sharp, sweet crunch that livens up every forkful.
- Sun-dried tomatoes, oil-packed (1/3 cup): They bring a burst of rich, concentrated tomato flavor and chewy texture.
- Salami strips (1/3 cup): Their savory, slightly spicy notes add depth and a satisfying bite.
- Shredded Parmesan cheese (1/4 cup): For that classic umami hit that rounds out the salad beautifully.
- Sliced black olives (1/4 cup, optional): A briny accent that’s perfect if you love a little salty punch.
- Dried oregano (1/2 teaspoon): Sprinkled on top, it imparts an authentic Italian herbal fragrance.
- Salt and pepper: Essential for seasoning and enhancing the flavors throughout.
- Extra virgin olive oil (1/4 cup): Forms the silky base of the dressing, making every element shine.
- Red wine vinegar (2 tablespoons): Adds zing and acidity to balance the richness.
- Dijon mustard (1 teaspoon): Helps emulsify the dressing while adding a gentle bite.
- Minced garlic clove (1): Infuses the dressing with a punch of fragrant savoriness.
- Honey (1/2 teaspoon): Lends just the right touch of sweetness to round out the flavors.
How to Make Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe
Step 1: Prepare the Fresh Ingredients
Start by making sure your baby spinach is rinsed and thoroughly dried — this keeps your salad crisp and fresh. Slice or shred your cooked chicken breast into bite-sized pieces so it evenly distributes throughout the salad, providing consistent flavor with every mouthful.
Step 2: Combine the Salad Components
In a large mixing bowl, toss together the baby spinach, cooked chicken, marinated artichoke hearts, thinly sliced red onions, chopped sun-dried tomatoes, salami strips, shredded Parmesan cheese, and, if you’re going for that extra burst of flavor, sliced black olives. This colorful medley makes for an inviting and satisfying salad base.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until the dressing emulsifies into a smooth, creamy texture that will evenly coat all the salad ingredients. This dressing is the magic that elevates every component.
Step 4: Dress and Season
Pour the dressing over the salad mixture and gently toss everything together until every leaf and ingredient is glistening with flavor. Finish by sprinkling dried oregano along with more salt and pepper if needed. You can serve it immediately for a fresh crunch or chill it for 10 to 15 minutes to let the flavors mingle beautifully.
How to Serve Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe
Garnishes
To add an extra special touch, garnish with a few shavings of Parmesan or a sprinkle of crushed red pepper flakes for a subtle kick. Fresh basil leaves or chopped parsley brighten up the presentation and add an herbal freshness that complements the Italian flavors wonderfully.
Side Dishes
This salad pairs beautifully with warm, crusty bread like a rustic baguette or ciabatta, perfect for scooping up any leftover dressing. You can also serve it alongside a simple pasta aglio e olio or a light minestrone soup for a complete Mediterranean-inspired meal.
Creative Ways to Present
Serve this salad in individual clear glass bowls to showcase the vibrant layers of ingredients. Alternatively, arrange the salad platter-style for gatherings, allowing everyone to help themselves to this colorful and flavorful feast. For a party, consider serving it in mini lettuce cups or on endive leaves for elegant bite-sized servings.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate if you anticipate storing the salad longer, to maintain the freshest texture of the greens.
Freezing
This salad is not ideal for freezing, especially due to the fresh spinach and dressing which can become soggy. It’s best enjoyed fresh or within a couple of days refrigerated to savor the crispness and vibrant flavors.
Reheating
If you have leftovers with chicken, you can enjoy them slightly warmed by removing the leafy greens and gently reheating just the chicken and heartier components in a pan or microwave. Then add the greens fresh before serving again, to maintain the salad’s crisp and bright character.
FAQs
Can I use other greens instead of baby spinach?
Absolutely! While baby spinach is wonderfully tender and mild, you can swap in spring mix, arugula, or chopped romaine for a different texture and flavor profile. Each brings its own character, so feel free to experiment based on what you like or have on hand.
What kind of chicken works best for the salad?
Any cooked chicken breast works perfectly — grilled, poached, or even leftover rotisserie chicken. The key is to have it cooked and sliced or shredded so it blends seamlessly into the salad.
Can I make the dressing ahead of time?
Yes! The dressing can be whisked and stored in the fridge for up to 3 days. Just give it a quick shake or stir before tossing it with the salad to bring back that silky texture.
Is this salad suitable for low-carb diets?
Definitely. This salad is naturally low in carbohydrates, making it an excellent option for low-carb or gluten-free diets while still delivering plenty of protein and healthy fats.
Can I add other ingredients to the salad?
Of course! This salad is very versatile. Feel free to add roasted red peppers, cucumbers, or even a handful of toasted pine nuts for extra crunch. Just keep in mind that adding too many ingredients can shift the flavor balance, so add thoughtfully.
Final Thoughts
This Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe truly embodies the joy of fresh ingredients coming together to create something extraordinary. It’s simple enough for a quick lunch but impressive enough to serve guests. If you haven’t tried it yet, now is the perfect time to bring these vibrant flavors into your kitchen — I promise it will quickly become one of your favorite go-to meals.
Print
Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Gluten Free
Description
This Italian Salad combines fresh baby spinach, tender cooked chicken breast, marinated artichoke hearts, and savory salami with vibrant sun-dried tomatoes and sharp red onions. Tossed in a tangy homemade vinaigrette and sprinkled with Parmesan cheese and oregano, this salad delivers a delicious Mediterranean-inspired meal that’s quick to prepare and perfect for a light lunch or dinner.
Ingredients
Salad Ingredients
- 4 cups fresh baby spinach
- 1 1/2 cups cooked chicken breast (sliced or shredded)
- 1/2 cup marinated artichoke hearts (quartered)
- 1/4 cup thinly sliced red onions
- 1/3 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 1/3 cup sliced salami (cut into strips)
- 1/4 cup shredded Parmesan cheese
- 1/4 cup sliced black olives (optional)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- 1/2 teaspoon honey
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the baby spinach, cooked chicken, artichoke hearts, thinly sliced red onions, chopped sun-dried tomatoes, sliced salami, shredded Parmesan cheese, and sliced black olives if using. Gently toss the ingredients to mix evenly.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until the mixture is well emulsified and smooth.
- Toss the Salad: Pour the dressing over the combined salad ingredients and toss gently to ensure everything is evenly coated with the dressing.
- Season and Serve: Sprinkle the dried oregano over the salad and add additional salt and pepper if needed to taste. Serve the salad immediately, or refrigerate for 10 to 15 minutes to allow the flavors to meld for a more integrated taste.
Notes
- This salad works well with grilled or rotisserie chicken to enhance the flavor.
- You can substitute the baby spinach with a spring mix or chopped romaine lettuce for variation.
- For a more filling meal, serve the salad alongside crusty bread or add cooked pasta to the mix.
