Perdue
Grilled Chicken Antipasto Salad
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Grilled Chicken Antipasto Salad

Ingredients

4 pieces PERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, Individually Wrapped, 1.50 lbs.
6 cups shredded romaine lettuce
2 ounces sliced provolone cheese, (about 2 slices) cut in half and rolled
1 ounce 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 One

Grilled Chicken Antipasto Salad

Time make it in:

WITH PERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, Individually Wrapped, 1.50 lbs.

Serves 4 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 344
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 81mg 27%
Sodium 526mg 22%
Total Carbs 6g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 34g
Vitamin A 140%
Vitamin C 80%
Calcium 16%
Iron 12%
*Percent Daily Values are based
on a 2,000 calorie diet.

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

Grilled Chicken Antipasto Salad

ingredients

Ingredients

4 pieces PERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, Individually Wrapped, 1.50 lbs.
6 cups shredded romaine lettuce
2 ounces sliced provolone cheese, (about 2 slices) cut in half and rolled
1 ounce 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)
ingredients

Step one: 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.

How to: Grilling
ingredients

Step two: 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.

How to: Knives and Boards
ingredients

Step three: 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.

TA DA!

Grilled Chicken Antipasto Salad

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