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This Chopped Antipasto Salad Recipe with Grilled Chicken features a refreshing, savory antipasto salad base topped with juicy grilled chicken. Full of veggies, protein, healthy fats, and fiber, it’s a filling meal that’s simple to make!
Gluten-free, egg-free, nut-free, low-carb, and Paleo-friendly, it’s kind of like eating an Italian sub without the bread!
What Is an Antipasto Salad?
In Italian, the word antipasto specifically refers to a pre-meal course often consisting of slices of meat, vegetables, olives, and mushrooms tossed in oil or a vinegar dressing. However, when using it for this recipe, I’m referring to an American-style antipasto salad, which is made up of cured meats and veggies.
It has all the components of Italian-style antipasto but is made even more filling with the addition of marinated grilled chicken. As a result, it’s great to serve as a complete meal, not just an appetizer! As a result, this salad is perfect for serving at potlucks and picnics but also makes for a quick weeknight dinner.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
For the Chicken
- Extra Virgin Olive Oil: This forms the base of the marinade, helping the ingredients cling to the chicken and keeping it tender.
- Seasonings: Italian seasoning, sea salt, black pepper, and red pepper flakes create an herbaceous, savory flavor with just a touch of heat.
- Garlic: Use fresh garlic cloves, not pre-minced garlic for the best taste!
- Chicken: You’ll need 1 pound of boneless skinless chicken breast for this recipe. If preferred, chicken thighs work well, too. Just be sure to adjust the cooking time as needed.
For the Salad
- Extra Virgin Olive Oil: This forms the base of the dressing, combining all the ingredients and tying the flavor in with that of the chicken.
- Balsamic Vinegar: Adds a sweet, tangy taste.
- Herbs and Spices: Fresh basil, Italian seasoning, and salt combine to create a delicious homemade Italian dressing!
- Veggies: Chopped Romaine lettuce forms the base of the salad. Then, we add chopped tomatoes and red onion for extra nutrients, flavor, and texture.
- Meat: Pepperoni and salami add a boost of protein and a delicious savory, salty taste.
- Cheese: I love to include fresh mozzarella, but you can omit it if you need to keep this antipasto salad dairy-free.
How to Make This Antipasto Salad Recipe
- Marinate the chicken: In a medium bowl, whisk all the marinade ingredients until smooth. Add the chicken, and let it marinate in the fridge for at least 30 minutes or up to 6 hours.
- Create the salad dressing: In a small bowl, add the olive oil, balsamic vinegar, fresh basil, Italian seasoning, and salt. Whisk until smooth, and set the mixture aside.
- Combine the salad: Add all the salad ingredients (except the dressing) to a large bowl or platter.
- Cook the chicken: Heat a grill or grill pan to medium-high heat. Add the chicken, and cook for 4-6 minutes on each side or until it reaches an internal temperature of 165ºF.
- Slice: Let the chicken rest for at least 5 minutes. Then, slice it into bite-sized pieces.
- Combine: Drizzle the dressing over the salad, and toss to combine. Then, place the chicken pieces on top, and enjoy!
Flavor Variations
There are endless ways to make antipasto salad. So, feel free to get creative by swapping the ingredients or adding extra mix-ins like:
- Sliced Mushrooms
- Roasted Red Peppers
- Marinated Artichoke Hearts
- Anchovies
- Feta Cheese, Provolone Cheese, or Mozzarella Pearls
- Red Onions
- Kalamata Olives or Green Olives
FAQs
You can easily serve this recipe on its own as a complete filling meal. However, if you’re cooking for a crowd, it’s also great with sides like gluten-free garlic bread, air fryer Brussels sprouts, or oven-baked zucchini fries.
This salad does not store well for more than a day once all the ingredients combine. However, if you want to prep in advance, you can combine everything except the dressing in a bowl.
Then, whisk the dressing ingredients, and store the mixture in a separate airtight container in the fridge. The salad and dressing will stay fresh for 2-3 days. Then, all you have to do is combine, toss, and serve!
Antipasto is a singular term for one appetizer like a piece of cheese or bread whereas antipasti is a plural term for a collection of appetizers like a charcuterie board.
More Hearty Salad Recipes to Try
- Mediterranean Tuna Salad with No Mayo!
- Gluten-Free Chicken Caesar Pasta Salad
- Grilled Caesar Salad With Blackened Shrimp
- Steak Cobb Salad with Cilantro Vinaigrette
- Spicy Shrimp and Citrus Salad
- Melon Salad with Prosciutto
Chopped Antipasto Salad with Chicken
Ingredients
For Chicken:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons Italian seasoning
- 2 cloves garlic minced
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground pepper
- Pinch red pepper flakes
- 1 lb. boneless skinless chicken breast
For Salad:
- 2 tablespoons extra-virgin olive oil
- 2 teaspoon balsamic vinegar
- 2 tablespoons fresh basil finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 3-4 cups chopped romaine lettuce about 1 large head
- 1 cup chopped tomatoes
- 1/2 cup roasted red peppers chopped
- 1/2 cup red onion sliced thin
- 1/2 cup chopped pepperoni of choice
- 1/2 cup chopped salami of choice
- 1 cup fresh mozzarella chopped (omit for dairy-free)
Instructions
- In a medium bowl combine all ingredients for chicken, and let marinate in the refrigerator for 30 minutes, or up to 6 hours.2 tablespoons extra-virgin olive oil, 1 tablespoons Italian seasoning, 2 cloves garlic, 1 teaspoon fine sea salt, 1/2 teaspoon ground pepper, Pinch red pepper flakes, 1 lb. boneless skinless chicken breast
- In a small bowl to add olive oil, balsamic vinegar, fresh basil, italian seasoning, and salt and whisk to combine. Set aside.2 tablespoons extra-virgin olive oil, 2 teaspoon balsamic vinegar, 2 tablespoons fresh basil, 1 teaspoon Italian seasoning, 1 teaspoon salt
- To a large bowl or platter add salad ingredients.3-4 cups chopped romaine lettuce, 1 cup chopped tomatoes, 1/2 cup roasted red peppers, 1/2 cup red onion, 1/2 cup chopped pepperoni of choice, 1/2 cup chopped salami of choice, 1 cup fresh mozzarella
- Prepare your grill, or heat a grill pan to medium-high heat and cook chicken, about 4-6 minutes per side, depending on the thickness of you chicken, or until fully cooked through to 165ºF.
- Let chicken sit for a few minutes, and then dice into bite sized pieces.
- Drizzle dressing on salad and toss to combine.
- Place cooked chicken on top of antipasto salad and serve immediately.
Notes
- This salad does not store well for more than a day once all the ingredients combine. However, to prep in advance, you can combine everything except the dressing, storing the salad with the chicken in an airtight container and the dressing in a separate container. The components will stay fresh in the fridge for 2-3 days.
This salad looks phenomenal! Loving all the unique flavors you added – salad perfection!
I made this last night and we loved it! I did some pickled/marinated red onion to include which was awesome!
Made this tonight and loved it! Another Lexi’s Clean Kitchen favorite. Thanks for this awesome recipe!
I am SO glad 🙂
This is great! Healthy, fresh, and delicious.