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Chopped Antipasto Salad with Chicken

5 from 2 reviews

Looking for a flavor-packed dinner that’s going to be a sure hit? This healthy Chopped Antipasto Salad with Chicken is loaded with fresh ingredients and is simple to make! It’s low-carb, paleo-friendly and kind of like eating an Italian sub without the bread (making it gluten-free, too)!

Ingredients

Scale

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
  • 34 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

  1. In a medium bowl combine all ingredients for chicken, and let marinate in the refrigerator for 30 minutes, or up to 6 hours.
  2. In a small bowl to add olive oil, balsamic vinegar, fresh basil, italian seasoning and salt and whisk to combine. Set aside.
  3. To a large bowl or platter add salad ingredients.
  4. 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.
  5. Let chicken sit for a few minutes, and then dice into bite sized pieces.
  6. Drizzle dressing on salad and toss to combine.
  7. Place cooked chicken on top of antipasto salad and serve immediately.

Nutrition

LEXI'S SECRETS TO GETTING DELICIOUS DINNER ON THE TABLE FAST 

Lexi's sharing her top secrets to prepping ahead of time and quick meals!