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
Scale
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.
