If you’ve been searching for a vibrant, flavor-packed meal that’s as colorful as it is delicious, you’re going to adore this Italian Salad with Chicken, Spinach, Artichokes, Salami, Sun-Dried Tomatoes, and Red Onions Recipe. It’s a delightful harmony of fresh baby spinach, tender chicken, and the briny sweetness of artichokes mixed with the savory touch of salami and sun-dried tomatoes. Each bite bursts with Mediterranean-inspired flavors that make for a perfect quick lunch or a satisfying dinner. Plus, the tangy Italian dressing ties everything together so effortlessly, making this salad a true celebration of taste and texture.
Ingredients You’ll Need
The magic of this Italian Salad with Chicken, Spinach, Artichokes, Salami, Sun-Dried Tomatoes, and Red Onions Recipe lies in its simple, fresh ingredients. Each component plays a vital role, adding color, texture, or a burst of flavor that makes the salad truly memorable.
- 4 cups baby spinach: The fresh, tender greens form the nutrient-rich, vibrant base of the salad.
- 1 cup cooked chicken breast (sliced or shredded): Adds hearty protein for a fulfilling meal.
- 1/2 cup marinated artichoke hearts (quartered): Offers a tangy, slightly sweet depth with a pleasant bite.
- 1/3 cup sliced salami (6–8 thin slices): Introduces a savory, slightly spicy note for complexity.
- 1/4 cup sun-dried tomatoes (julienned): Brings a rich, concentrated sweetness that brightens every forkful.
- 1/4 cup thinly sliced red onions: Imparts a crisp, sharp contrast perfectly balancing the other ingredients.
- 1/4 cup shredded Parmesan cheese: Adds a nutty, salty finish that melts into the salad’s flavors.
- 1/4 cup Italian dressing: Binds everything with a zesty, herby kick—choose store-bought or homemade.
- Salt and pepper to taste: Essential seasonings to enhance and round out all the flavors.
How to Make Italian Salad with Chicken, Spinach, Artichokes, Salami, Sun-Dried Tomatoes, and Red Onions Recipe
Step 1: Combine the Fresh Ingredients
Start by tossing together the baby spinach, sliced or shredded chicken breast, marinated artichoke hearts, thinly sliced salami, julienned sun-dried tomatoes, and red onions in a large mixing bowl. This colorful medley sets the stage for a salad that’s bursting with texture and flavor.
Step 2: Dress the Salad
Drizzle the Italian dressing evenly over the combined ingredients. Gently toss the salad so that each leafy green and savory morsel is lightly coated—this ensures a brilliant balance in every bite without overwhelming the fresh ingredients.
Step 3: Season and Finish
Give the salad a light sprinkle of salt and fresh ground pepper to taste. Right before serving, lavish the top with shredded Parmesan cheese. This final touch adds just the right amount of cheesiness and richness that makes this salad absolutely crave-worthy.
How to Serve Italian Salad with Chicken, Spinach, Artichokes, Salami, Sun-Dried Tomatoes, and Red Onions Recipe
Garnishes
Feel free to top your salad with some fresh basil leaves or a sprinkle of pine nuts for extra crunch. A light drizzle of balsamic glaze can elevate the flavors with a sweet and tangy punch that beautifully complements the Italian dressing.
Side Dishes
This salad pairs wonderfully with warm crusty bread or garlic focaccia to soak up any remaining dressing. If you are serving it as part of a larger meal, consider simple roasted vegetables or a delicate minestrone soup to keep the Italian vibe going strong.
Creative Ways to Present
For a stunning presentation, serve the salad in a chilled glass bowl or on an elegant platter where the vibrant colors really pop. Layering the ingredients or building stacked salad bowls can make it feel like a special occasion, even on an ordinary weeknight.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components without dressing separately in airtight containers to keep the crispness intact. The greens and delicate ingredients last best when kept cool and dry, avoiding sogginess.
Freezing
This Italian Salad with Chicken, Spinach, Artichokes, Salami, Sun-Dried Tomatoes, and Red Onions Recipe isn’t ideal for freezing since the fresh greens and dressing can turn watery upon thawing. It’s best enjoyed fresh or stored refrigerated for up to 2 days.
Reheating
Because this is a no-cook salad packed with fresh and cold ingredients, reheating isn’t necessary. Instead, give it a gentle toss before serving to redistribute flavors and dressing evenly.
FAQs
Can I use a different kind of greens instead of baby spinach?
Absolutely! Feel free to swap baby spinach for arugula, kale, or mixed greens. Each will bring a different texture and flavor, so pick what you enjoy most or have on hand.
Is there a vegetarian version of this Italian Salad with Chicken, Spinach, Artichokes, Salami, Sun-Dried Tomatoes, and Red Onions Recipe?
Yes! You can simply omit the chicken and salami and add chickpeas or roasted red peppers for protein and substance. This makes a fantastic vegetarian meal without losing any flavor.
What kind of Italian dressing works best?
Either store-bought or homemade Italian dressing works beautifully. A good Italian dressing has a balanced mix of herbs, garlic, vinegar, and olive oil to complement the salad’s various components perfectly.
Can I prep this salad in advance for meal prep?
You can prep all the ingredients ahead of time and keep them separated, but it’s best to toss with dressing right before eating. This keeps the spinach fresh and prevents it from wilting.
How can I make this salad gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free Italian dressing and ensure your salami and other ingredients don’t contain gluten additives. Always check labels if gluten sensitivity is a concern.
Final Thoughts
This Italian Salad with Chicken, Spinach, Artichokes, Salami, Sun-Dried Tomatoes, and Red Onions Recipe is a fast, flavorful, and truly satisfying dish to have in your recipe box. Perfect for warm days or anytime you crave something fresh yet filling, it’s a celebration of vibrant ingredients coming together in perfect harmony. Give it a try soon and watch how easily it becomes a family favorite or go-to meal for busy weeks!
Print
Italian Salad with Chicken, Spinach, Artichokes, Salami, Sun-Dried Tomatoes, and Red Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course, Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Gluten Free
Description
This Italian Salad with Chicken, Spinach, Artichokes, Salami, Sun-Dried Tomatoes, and Red Onions is a vibrant and hearty dish perfect for a main course or a substantial side. Packed with fresh baby spinach, savory cooked chicken breast, tangy marinated artichoke hearts, flavorful salami, sweet sun-dried tomatoes, and sharp red onions, it’s tossed in zesty Italian dressing and topped with shredded Parmesan cheese for a delightful Mediterranean-inspired meal that’s quick and easy to prepare.
Ingredients
Salad Ingredients
- 4 cups baby spinach
- 1 cup cooked chicken breast, sliced or shredded
- 1/2 cup marinated artichoke hearts, quartered
- 1/3 cup sliced salami (about 6–8 thin slices)
- 1/4 cup sun-dried tomatoes, julienned
- 1/4 cup thinly sliced red onions
- 1/4 cup shredded Parmesan cheese
Dressing
- 1/4 cup Italian dressing (store-bought or homemade)
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, place the baby spinach, cooked chicken breast, marinated artichoke hearts, sliced salami, sun-dried tomatoes, and thinly sliced red onions. Toss gently to mix the ingredients evenly without bruising the spinach.
- Add Dressing: Drizzle the Italian dressing over the salad mixture. Toss again gently to coat all the ingredients thoroughly with the dressing, ensuring every bite is flavorful.
- Season: Sprinkle salt and freshly ground black pepper to taste, adjusting seasoning as desired.
- Finish & Serve: Just before serving, sprinkle the shredded Parmesan cheese over the top of the salad. Serve immediately as a main course or a hearty side dish.
Notes
- For a vegetarian option, omit the chicken and salami; substitute with chickpeas or roasted red peppers for added protein and texture.
- This salad pairs beautifully with a drizzle of balsamic glaze for a touch of sweetness and depth.
- Use freshly shredded Parmesan cheese for best flavor and texture.
- Marinated artichoke hearts add tang and moisture; be sure to drain any excess to prevent sogginess.
