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