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)!



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)


  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.



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