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chicken salad on croissant
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Parmesan-Artichoke Chicken Salad

This was one of my most popular items on my catering menu when I owned my catering business called The Occasional Gourmet. The flavors blend and develop best when chilled a few hours or overnight. Perfect for Thanksgiving turkey leftovers, too!
Course Appetizer, party food, Salad, Snack
Cuisine American
Keyword chicken, chicken salad, turkey leftovers
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups
Author Kathleen Phillips | GritsAndGouda.com
Cost 11


  • 1 large rotisserie chicken (4 cups cooked chicken or turkey)
  • 1 (14-oz) can quartered artichokes, drained and chopped
  • 1 cup mayonnaise
  • 2/3 cup shredded Parmesan cheese
  • 1/4 cup finely chopped green onions (about 2 green onions)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


  • Remove all the skin and bones from the chicken and throw it away. (Secretly, I love the skin so I have to eat a few bites before tossing). Cut the larger pieces of chicken in half so when you shred it, it won't be long and stringy.
  • Place chicken on a cutting board and shred it by pulling the pieces apart with two forks. Place the shredded chicken in a large bowl. Add the artichokes, mayonnaise, Parmesan cheese, salt and pepper. (If you prefer chicken salad on the less creamy side, hold out some of the mayonnaise and add a little at a time after thoroughly stirring.). Stir all ingredients well. Cover and refrigerate at least 2 hours for flavors to blend.


If you don't have time to remove the meat from the chicken while still warm, microwave it for 1 minute on HIGH. Rotisserie chicken is much easier to remove from the bones when it's warm.
I use gloves. Personally, I love to dive in and consider it a challenge to see just how much chicken I can pick from the bones, but I still use latex gloves so my hands are easily cleaned when I am finished.