Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe
If you’re craving a vibrant, flavor-packed salad that feels like a celebration in every bite, look no further than this Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe. It’s a delightful medley of fresh baby spinach, tender chicken, tangy artichoke hearts, smoky salami, and sweet sun-dried tomatoes, all brought together with a zesty homemade dressing. This salad hits every note—from savory and salty to bright and tangy—making it an irresistible meal whether you’re entertaining or just treating yourself to something fresh and satisfying.
Ingredients You’ll Need
The beauty of this Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe lies in its simplicity, with ingredients that complement each other perfectly. Each component adds a unique texture and burst of flavor that turns a salad into a full-on Italian feast.
- 6 cups fresh baby spinach: A tender and vibrant base that’s packed with nutrients and color.
- 2 cups cooked chicken breast (sliced or diced): Adds protein and a mild flavor that balances the salad.
- 1 cup marinated artichoke hearts (drained and chopped): Brings a tangy, slightly acidic crunch for complexity.
- 1/2 cup sliced salami or Italian dry salami: Infuses a rich, smoky depth that complements the greens.
- 1/3 cup sun-dried tomatoes (julienned and oil-packed, drained): Adds sweet, chewy bursts of intense tomato flavor.
- 1/4 cup thinly sliced red onion: Provides a sharp, crisp contrast to mellow ingredients.
- 1/4 cup shaved or grated Parmesan cheese: Sprinkles a nutty, salty finish on top.
- 1/3 cup extra virgin olive oil: Forms the rich, smooth base for the dressing.
- 3 tablespoons red wine vinegar: Lifts the dressing with acidity for brightness.
- 1 teaspoon Dijon mustard: Gives the dressing a subtle kick and helps emulsify it.
- 1 teaspoon Italian seasoning: Blends classic herbs to enhance the Italian vibe.
- 1 clove garlic (minced): Adds aromatic warmth and depth.
- 1/2 teaspoon salt: Balances and intensifies all flavors.
- 1/4 teaspoon black pepper: Adds a mild heat to the dressing.
How to Make Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe
Step 1: Prepare the Base
Start by placing the fresh baby spinach into a large serving bowl. The crispness of fresh spinach is essential here—it acts as the perfect green canvas for all the flavorful toppings that follow.
Step 2: Add the Protein and Veggies
Next, layer the cooked chicken breast slices or dices evenly over the spinach. The warm, tender chicken adds wonderful heartiness. Follow this with the chopped marinated artichoke hearts, sliced salami, sun-dried tomatoes, and thinly sliced red onion. Each ingredient creates a vibrant contrast in texture and flavor, from savory to tangy and slightly sweet.
Step 3: Sprinkle the Cheese
Top your salad with a generous amount of shaved or grated Parmesan cheese. This step adds a nutty, salty finish that pulls all the components together beautifully.
Step 4: Whisk the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and black pepper. This dressing is the heart of the Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe, bringing a bright, herby, and garlicky zing that lifts every bite.
Step 5: Dress and Toss
Drizzle the dressing over the salad just before serving. Toss everything gently to make sure each leaf and ingredient is lightly coated in the delicious dressing. Serve immediately for the freshest taste and texture.
How to Serve Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe
Garnishes
For an extra pop of flavor and texture, consider sprinkling some crushed toasted pine nuts or a handful of fresh basil leaves on top. Freshly cracked black pepper or a drizzle of balsamic glaze can also elevate the presentation and taste.
Side Dishes
This salad can stand on its own for a light lunch, but if you’re serving it for dinner, pair it with warm, crusty Italian bread or garlic focaccia. A bowl of minestrone soup or a simple pasta aglio e olio are also wonderful companions that keep things authentically Italian.
Creative Ways to Present
Try serving this salad layered in a clear glass trifle bowl for a gorgeous display of the vivid colors, or individually plated on rustic ceramic dishes for a charming, casual meal. You can also stuff it into large lettuce wraps or pita pockets for a fun, handheld twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe, store them in an airtight container in the refrigerator. Keep the dressing separate if possible to preserve the crispness of the spinach. The salad will stay fresh for up to two days.
Freezing
This salad doesn’t freeze well because fresh spinach and the delicate textures of the ingredients lose their bright, crisp qualities once thawed. It’s best to enjoy it fresh or refrigerated shortly after preparation.
Reheating
Since this is a no-cook salad, reheating isn’t necessary. However, if you’d like to warm the chicken before assembling, heating it gently in the microwave or skillet works well. Once assembled, keep the salad cool and fresh.
FAQs
Can I use a different green instead of spinach?
Absolutely! Feel free to swap baby spinach for mixed greens, arugula, or even kale if you prefer. Just keep in mind that each green brings a different flavor profile and texture, which can slightly change the overall taste.
What kind of salami works best in this recipe?
Traditional Italian dry salami is ideal because of its rich, smoky flavor, but you can use any quality sliced salami or cured meat you enjoy, like soppressata or pepperoni, to add that savory depth.
Is this salad suitable for meal prepping?
Yes! Just keep the dressing separate until you’re ready to eat to prevent the spinach from wilting. Assemble the salad components in a container and add the dressing at the last minute.
Can I make the dressing dairy-free?
Definitely. The dressing is naturally dairy-free since it’s made from olive oil and vinegar. You can even omit the Parmesan or replace it with a dairy-free alternative to keep the whole salad dairy-free.
What other add-ins can enhance this salad?
Olives, pepperoncini, or roasted red peppers are fantastic additions that amp up the Italian flavors. You can also sprinkle toasted pine nuts or swap chicken for prosciutto for variety.
Final Thoughts
Trust me, the Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe is destined to become one of your go-to meals for busy weeknights or casual gatherings. It’s fresh, flavorful, and wonderfully easy to throw together, combining classic Italian ingredients in a way that’s both satisfying and nourishing. Give it a try—you’ll find yourself reaching for the ingredients again and again.
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Italian Chicken and Spinach Salad with Artichokes, Salami, and Sun-Dried Tomatoes Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and hearty Italian salad featuring fresh baby spinach, tender cooked chicken breast, marinated artichoke hearts, flavorful salami, sun-dried tomatoes, and red onions, all topped with shaved Parmesan cheese and tossed in a zesty homemade Italian dressing. This quick, no-cook salad is perfect for a healthy lunch or light dinner, delivering a delightful mix of textures and authentic Italian flavors.
Ingredients
Salad Ingredients
- 6 cups fresh baby spinach
- 2 cups cooked chicken breast, sliced or diced
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup sliced salami or Italian dry salami
- 1/3 cup sun-dried tomatoes, julienned and oil-packed, drained
- 1/4 cup thinly sliced red onion
- 1/4 cup shaved or grated Parmesan cheese
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the salad base: Place the fresh baby spinach in a large serving bowl as the foundation of your salad.
- Add protein and vegetables: Top the spinach with the cooked chicken breast, chopped marinated artichoke hearts, sliced salami, julienned sun-dried tomatoes, thinly sliced red onion, and shaved Parmesan cheese, distributing them evenly.
- Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and black pepper until the dressing is well emulsified and smooth.
- Dress the salad: Drizzle the freshly made dressing over the salad ingredients just before serving to maintain freshness and texture.
- Toss and serve: Gently toss the salad to ensure all ingredients are evenly coated with the dressing, then serve immediately for optimal flavor and crunch.
Notes
- Grilled or rotisserie chicken works well for this recipe, adding extra flavor.
- For additional Italian flair, add olives or pepperoncini to the salad.
- Feel free to swap spinach for mixed greens if you prefer a milder leafy base.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
