Spinach and Artichoke Chicken Salad

Course: Lunch

Ingredients:

• 1 rotisserie chicken, shredded or diced (about 3 cups)

• 2 cups chopped fresh spinach

• 12 ounces marinated artichokes, drained and chopped

• 4 ounces cream cheese, softened

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/2 cup shredded mozzarella cheese

• 1/2 cup shredded Parmesan cheese

• ¼ teaspoon garlic powder

• ¼ teaspoon pepper

• ¼ teaspoon salt

• ¼ teaspoon smoked paprika

Instructions:

1. Remove the skin from the rotisserie chicken and shred the meat or cut it into bite-sized pieces. You should have about 3 cups of chicken. Place in a large bowl.

2. To the same bowl, combine the softened cream cheese, mayonnaise, sour cream, shredded mozzarella cheese, shredded Parmesan cheese, garlic powder, pepper, salt, and smoked paprika. Mix until all the ingredients are well combined. Taste and adjust the seasoning if needed.

3. Add the chopped fresh spinach and the marinated artichokes then mix again until everything is evenly coated.

4. Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

5. Serve the spinach and artichoke chicken salad as a side dish or a light meal.