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
Scale
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.
