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Mediterranean Chicken and Artichoke Salad

This is a favorite summertime salad. Bright, fresh, and light, the mix falls between a chicken and a pasta salad, only without the mayo or the pasta.
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: chicken and artichoke salad, feta salad, rotisserie chicken salad
Servings: 6 Servings
Calories: 341kcal
Author: Andie Mitchell

Ingredients

Dressing:

  • 4 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Salad:

  • 8 cups packed baby spinach
  • ¼ cup olives black, kalamata, green, whatever, chopped
  • 3 ounces feta cheese crumbled (¾ cup)
  • ½ cup artichoke hearts from a jar or can, in water or brine, quartered
  • 2 cups grape tomatoes halved
  • 1 rotisserie chicken skin discarded, meat removed from bones (about 1 ½ pounds chopped chicken)

Instructions

  • In a small bowl, whisk all dressing ingredients.
  • In a large bowl, toss all salad ingredients. Pour the dressing over the top and toss to coat. Serve.

Nutrition

Calories: 341kcal | Carbohydrates: 11g | Protein: 27g | Fat: 20g | Fiber: 3g | Sugar: 3g