Italian Sun-Dried Tomato Spinach Chicken Salad
Tender sun-dried tomatoes and a flavorful homemade Italian vinaigrette add so many wonderful flavors and textures to this sun-dried tomato spinach chicken salad!
Servings 6 servings
Calories 244kcal
Ingredients
Italian Dressing
- 1/4 cup white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons honey or agave nectar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 small garlic clove, grated
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Salad
- 6 cups fresh baby spinach
- 2 cups shredded or cubed cooked chicken
- 3/4 cup oil-packed sun-dried tomatoes, cut into 1-in pieces
- 1 cup artichoke hearts, cut into 1-in pieces
- 1 small red onion, thinly sliced
- 1/3 cup grated Parmesan cheese
Instructions
Italian Vinaigrette
- In a small bowl, whisk vinegar, lemon juice, Dijon, honey, oregano, parsley, and garlic. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste and store in fridge until ready to use.
Salad
- Toss spinach, chicken, sun-dried tomatoes, artichokes, red onion, and Parmesan in a large serving bowl. Drizzle dressing over top and toss to evenly coat. Serve salad immediately and enjoy!
Notes
Storing Instructions
Store undressed salad in refrigerator up to 3 days. Dressing may be stored separately in refrigerator up to 6 days.
Nutrition
Serving: 12oz | Calories: 244kcal | Carbohydrates: 10.7g | Protein: 18.1g | Fat: 14.9g | Saturated Fat: 3.4g | Cholesterol: 43mg | Sodium: 232mg | Potassium: 348mg | Fiber: 1.7g | Sugar: 7.4g | Calcium: 131mg | Iron: 1mg