Shred up entire rotisserie chicken into small bite size pieces. To be extra careful I always cook the chicken in a sauté pan for another 10 minutes on med-high.

Drain and loosely chop the artichoke hearts (in water or oil- you pick) and cut the cherry tomatoes in half. Rip the spinach apart into smaller pieces and PACK it into a measuring cup after shredding it up.

In a large bowl combine all ingredients and a cup of the cilantro pesto sauce (easy to make takes 10 minutes) mix together. Add salt and pepper to taste, top with red pepper flakes for a little heat!