Chicken Antipasto Salad

Chicken Antipasto Salad

Ready in 30 minutes, Plus marinate time
Serves 4 people

Chicken Ingredients

• 1 lb. chicken breasts

Salad Ingredients

• 4 cups romaine, chopped, rinsed & dried
• 1 cup tomatoes, chopped
• 1 red pepper, chopped
• ¼ – ½  red onion, sliced thin
• ½ cup pepperoni, chopped
• ½ cup salami, chopped
• ¼ cup pepperoncini slices
• 1 cup fresh mozzarella, cubed
• 2 teaspoons balsamic vinegar
• 2 tablespoons, fresh basil, chopped

Dressing & Marinade Ingredients

• 4  tablespoons olive oil
• 1 ½  tablespoons italian seasoning
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

Preparation

1. Prepare marinade. Reserve half and put other half in ziplock bag with chicken. Let chicken marinate 3-12 hours.
2. Preheat grill and cook chicken until internal temp reaches 165 degrees F. Let rest while assembling salad.
3. In saved dressing, whisk 2 teaspoons balsamic vinegar and basil. Adjust seasoning.
4. Slice chicken
5. In large bowl or platter, assemble salad ingredients and toss with dressing.
6. Top with chicken and serve.

Tips

Grill a few extra chicken breasts to have on hand for lunches.