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