ANTIPASTO CHICKEN SALAD

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  • ANTIPASTO CHICKEN SALAD

directions

  • 1

    Preheat oven to 425 degrees

  • 2

    Cut salami in strips and arrange on a parchment lined baking sheet

  • 3

    Bake for 10 minutes or until brown

  • 4

    Cool

  • 5

    Peel and mince garlic and mix with lemon juice and olive oil

  • 6

    Trim chicken and pound to an even 1/2-inch thickness

  • 7

    Add to garlic mixture and let stand 30 minutes

  • 8

    Grill chicken 4 minutes per side

  • 9

    Cool; cut into strips

  • 10

    Cut roasted peppers into julienne strips

  • 11

    Chop olives and shallot

  • 12

    Remove parsley leaves and chop

  • 13

    Combine olives and shallot with capers, vinegar, oil and parsley

  • 14

    Toss with spinach, radishes, roasted peppers and salami chips

  • 15

    Serve topped with chicken.

ANTIPASTO CHICKEN SALAD

ingredients

  • 1/4 pound sliced Genoa salami
  • 2 cloves garlic
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 4 boneless skinless chicken breast halves
  • 3 roasted red peppers
  • 1 (6-ounce) bag baby spinach
  • 6 small radishes, sliced
  • 1/2 cup pitted Kalamata olives
  • 1 medium shallot
  • 4 sprigs fresh Italian parsley
  • 1 tablespoon capers, rinsed and drained
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil

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