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chicken salad on croissant
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4.75 from 4 votes

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!
Prep Time15 mins
Total Time15 mins
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.