Spinach-Artichoke Chicken Salad

Coming together in a snap, this creamy and crunchy chicken salad goes from fridge to table in less than 30 minutes.

Serves: 4Prep: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 pound Simple Truth™ Natural Boneless & Skinless Chicken Breasts
  • 2 tablespoons avocado oil
  • 3 stalks celery, finely chopped
  • 3 handfuls Simple Truth Organic™ Baby Spinach, roughly chopped
  • 1 jar (12 oz.) marinated artichoke hearts, roughly chopped
  • 1⁄2 cup Simple Truth Organic™ Mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 roasted red peppers, finely chopped, optional
  • Salt
  • Ground black pepper


  • Place chicken breasts between two sheets of plastic wrap; use meat mallet or rolling pin to flatten to about ¼” thick. Season both sides generously with salt and pepper.
  • In medium skillet over medium-high heat, add oil. Cook chicken about 8 minutes per side, lowering heat if breasts brown too quickly, until internal temperature reaches 165°F.
  • Meanwhile, in large mixing bowl, mix together celery, spinach, artichokes, mayonnaise, garlic powder and onion powder until well combined. If desired, mix in red peppers.
  • Dice chicken into small, even pieces. Stir into mixing bowl.
  • Serve warm, or chill 20 minutes before serving.