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10-Minute Italian Chicken Salad
Tender cooked chicken meets crisp romaine and briny artichoke hearts in this massive, satisfying bowl. Black olives add a savory punch, while a simple toss with zesty Italian dressing ties everything together. When you're looking for a fast, no-cook meal that actually fills you up, this salad delivers. You can easily assemble the base ahead of time and dress it right before serving so the greens stay perfectly crisp.
Ingredients
- 4 cups cut-up cooked chicken
- 2 bags (10 oz each) Italian-blend (romaine and radicchio) salad greens (about 12 cups)
- 2 cans (14 oz each) artichoke hearts, drained, chopped
- 2 cans (4¼ oz each) chopped ripe olives, drained
- ½ cup zesty Italian dressing
Instructions
- 1Combine the cooked chicken, salad greens, chopped artichoke hearts, and drained olives in a very large mixing bowl.
- 2Drizzle the Italian dressing over the salad mixture and toss well to coat all the ingredients evenly. Wait to add the dressing until right before eating so the greens don't get soggy.
Notes
- Make ahead: Assemble the dry ingredients in a large bowl up to a day in advance, but don't add the dressing until you're ready to eat.
- Swap: If you can't find an Italian blend of romaine and radicchio, use standard romaine hearts or a spring mix.
- Protein: This is a great way to use up leftover rotisserie chicken or grilled chicken breasts.