Creamy Italian Chicken Salad Recipe With Artichokes & Parmesan (6 Ingredients, 10 Minutes) High Protein Recipes Salads Sandwiches Lunch Dinner Chicken Recipes Gluten-free Low Sugar Recipes

Chicken salad is one of my favorite things. I've eaten all sort of chicken salad recipes, from cherry chicken salad to curry chicken salad to Cajun chicken salad to Puerto Vallarta chicken salad to basil lemon chicken salad. I've rarely met a chicken salad I don't like. At a farmers market I tasted an artichoke and green onion chicken salad, and knew I had to recreate it at home. This is what I came up with.

This creamy, high-protein chicken salad has just a few ingredients but is full of delicious flavors. To make this gluten-free chicken salad you will need cooked shredded chicken, a can of artichoke hearts (check out the health benefits of artichokes), mayonnaise, chopped green onions, chopped celery and freshly grated Parmesan cheese. Mix everything together and it's ready to serve. You can omit the Parmesan cheese for a dairy-free version. (Check out the health benefits of protein.)

You can make chicken salad sandwiches or pile it on top of lettuce for lunch or a light dinner. I served mine over a spring mix with some chopped red onion and microgreens.

Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6

Ingredients

• 4 cups cooked shredded chicken breast
• 14 ounces (1 can) artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1/4 cup chopped green onions 
• 1/4 cup chopped celery
• 1/3 cup freshly grated Parmesan cheese

Here's how to make it: 

• Combine all the ingredients in a mixing bowl. (Add more or less mayonnaise to make it as creamy as you like. For even more flavor, use marinated artichoke hearts. You could omit the celery and double up on the green onions. Fresh chopped chives would be a delicious addition to this chicken salad.)

• Season with salt and pepper and mix well. Serve. Store the chicken salad in an airtight container in the refrigerator.

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