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Grilled Chicken Antipasto Salad

Grilled Chicken Antipasto Salad Recipe

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Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
6 cups packed torn romaine lettuce leaves
2 jars (6 1/2 ounces) marinated artichoke hearts, drained and quartered
2 jars (8 ounces) marinated mushrooms, drained
4 ounces provolone cheese, cut into strips
1 ounce (about 14 slices) sliced pepperoni
Olive oil
Red wine vinegar
Sesame breadsticks


  1. Prepare grill or broiler.
  2. Grill or broil chicken, turning occasionally, 10 - 15 minutes or until a thermometer inserted in center registers 170º F. Remove and cut into strips.
  3. To serve salad, arrange lettuce over a large serving platter. Arrange sliced chicken, artichoke hearts, mushrooms, cheese and pepperoni over lettuce, each in their own mounds.
  4. Serve with oil and vinegar, each in a separate bottle or bowl. Serve with breadsticks.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 314

  • Total Fat 16.1g (0%)

  • Saturated Fat 6.6g (0%)

  • Trans Fat 0g

  • Cholesterol 95mg (0%)

  • Sodium 468mg (0%)

  • Total Carbohydrate 7g (0%)

  • Dietary Fiber 3g

  • Sugars g

  • Protein 36g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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