Antipasto Salad with Grilled Chicken Recipe

Name: Antipasto Salad with Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil; 3 tablespoons fresh lemon juice; 2 large garlic cloves, thinly sliced; Salt and freshly ground pepper; 4 boneless chicken breast halves with skin, tenders separated, breasts lightly pounded; 3 red bell peppers; 1/4 pound thinly sliced Genoa salami or pancetta; 2 tablespoons freshly grated Parmesan cheese; 6 ounces assorted brine-cured olives, such as Calamata, Nicoise and green Sicilian, pitted and coarsely chopped ( 1/2 cup); 1 medium shallot, minced; 1 tablespoon chopped capers; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 3 tablespoons finely chopped flat-leaf parsley; 1 pound fresh spinach, tough stems removed; 6 small radishes, cut into 1-by- 1/4 -inch matchsticks or thin wedges

Servings: persons

1/2 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 large garlic cloves, thinly sliced
Salt and freshly ground pepper
4 boneless chicken breast halves with skin, tenders separated, breasts lightly pounded
3 red bell peppers
1/4 pound thinly sliced Genoa salami or pancetta
2 tablespoons freshly grated Parmesan cheese
6 ounces assorted brine-cured olives, such as Calamata, Nicoise and green Sicilian, pitted and coarsely chopped ( 1/2 cup)
1 medium shallot, minced
1 tablespoon chopped capers
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons finely chopped flat-leaf parsley
1 pound fresh spinach, tough stems removed
6 small radishes, cut into 1-by- 1/4 -inch matchsticks or thin wedges

1
In a large nonreactive baking dish, combine 1/4 cup of the olive oil with the lemon juice and garlic.
2
Season with salt and pepper.
3
Add the chicken breasts and tenders, turn to coat and let marinate at room temperature for 1 hour, turning once.
4
Meanwhile, preheat the broiler.
5
Broil the red peppers as close to the heat as possible, turning with tongs, until black all over.
6
Transfer the peppers to a bowl, cover with plastic wrap and let cool.
7
Peel, seed and core the peppers.
8
Cut them into 3-by-1/4-inch strips.
9
Turn the oven to 425.
10
Arrange the salami or pancetta slices on a baking sheet and sprinkle with the Parmesan.
11
Bake for about 10 minutes, or until browned.
12
Transfer to paper towels to drain.
13
When cool enough to handle, break the slices into 1-inch pieces.
14
Heat a grill pan or cast-iron skillet over moderate heat.
15
When the pan is hot, season the chicken with salt and pepper and grill or pan-fry until browned and crusty, about 4 minutes per side for the breasts and 3 minutes per side for the tenders.
16
Let the chicken rest for 15 minutes, then slice crosswise 1/2 inch thick.
17
Reserve any juices.
18
Just before serving, stir the parsley and any accumulated chicken juices into the dressing.
19
In a large bowl, combine the spinach, radishes, roasted peppers and salami chips and toss with half of the dressing.
20
Mound the salad on 4 large plates or a large platter and arrange the chicken on top.
21
Spoon the remaining dressing over the chicken.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 large garlic cloves, thinly sliced, Salt and freshly ground pepper, and more.

Yes, Antipasto Salad with Grilled Chicken falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Antipasto Salad with Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions