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Grilled Chicken Antipasto Salad

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PREP TIME: 10min COOK TIME: 15min
Serves 4

PREP TIME: 10min COOK TIME: 15min
Serves 4

  • 344
    Calories
  • 34g
    Protein
  • 526mg
    Sodium
  • 3g
    Sat. Fat
  • 3g
    Sugar

Ingredients

6 cups shredded romaine lettuce

2 oz. sliced provolone cheese, (about 2 slices) cut in half and rolled

1 oz. sliced salami (about 4 slices) cut in half and rolled

1/2 cup marinated artichoke hearts, drained and quartered

1/2 cup fresh mushrooms, quartered

1/2 cup roasted red pepper strips

3 tbsp. red wine vinegar

1/8 tsp. salt

1/8 tsp. black pepper

4 tbsp. extra virgin olive oil

Loaf of crusty bread (optional)


Step 1

Grill

Heat your lightly greased grill or grill pan to medium high heat. Grill the chicken breasts for 5 to 6 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from heat, let rest for 2 to 3 minutes, and then cut into strips.

Step 2

Assemble

Line a large serving platter with shredded romaine lettuce. Artfully arrange the chicken strips, provolone, salami, artichokes, mushrooms, and red pepper strips in individual stacks over the lettuce.

Step 3

Dress

Whisk together the red wine vinegar, salt and pepper. Continue whisking and drizzle in the olive oil. Drizzle dressing over the antipasto platter and serve with slices of crusty bread.

Grilled Chicken Antipasto Salad



Rated 5/5 based on 1 customer reviews
A savory twist on a classic dish. This grilled chicken antipasto salad is sure to become a new favorite. Serves 4 https://www.perdue.com/recipeimages/220x220_grilled_chicken_antipasto_salad.jpg https://www.perdue.com/recipeimages/220x220_grilled_chicken_antipasto_salad.jpg