Looking for a flavor-packed dinner that’s going to be a hit? This healthy chopped antipasto salad recipe 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)!
Italian Antipasto Salad Recipe with Grilled Chicken
Let’s talk about what’s in this easy weeknight dinner! To begin, this antipasto salad has the best marinated and grilled chicken. Secondly, this salad has all of the best Italian meats. And finally it has crisp chopped lettuce, fresh veggies and an amazing basil balsamic dressing. Have I sold you yet on eating this salad, or what?! This salad is basically an Italian sub turned into a salad with dinner-worthy chicken added in to make this hearty and delicious. This is to say, this is the perfect salad to bring to potlucks, picnics or cookouts or make it for dinner tonight!
What is antipasto salad?
The word antipasto in Italian specifically refers to a pre-meal course. But in this instance I’m referring to the American style antipasto salad made up of cured meats and veggies. This antipasto salad recipe adds the extra addition of marinated grilled chicken to make it feel a little bit more like dinner. If you want an even easier meal you could skip the chicken and bulk up on the veggies for an even easier no-cook dinner recipe.
What kind of meats are in it?
The grilled chicken is the star of this dish along with classic Italian-American deli meats: pepperoni and salami! However, you can add any other Italian meats that you love. Some other great options are prosciutto, capicola or ham!
Can you make it ahead of time?
You can assemble everything for this salad about 2-3 days ahead of time, setting the dressing aside until ready to serve! Therefor, this hearty salad is a great meal prep option as well! You can make a big batch and pack some for the work week ahead.
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Add all marinade ingredients into the bag, toss, and set in the fridge for 30 minutes or longer
While marinating, chop lettuce, roasted red peppers, tomato, salami, pepperoni, and onion
Arrange in your dish
Remove chicken and heat your grill to medium heat
Place chicken on the greased grill for 9-12 minutes, flipping halfway through
Remove chicken and add to your salad plate
Take the additional 1/2 tbsp of seasoning and sprinkle over salad
In a bowl, whisk together dressing ingredients
Pour over salad and enjoy
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This easy-to-make Paleo Orange Chicken is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!
Healthy Orange Chicken Recipe
It’s almost hard to believe that this healthy and flavorful orange chicken recipe only takes about 20 minutes to get on the table, but it’s true! The paleo orange chicken has simple ingredients and simple instructions and your whole family will love it! Serve it with your favorite side, but we suggest cauliflower rice and if you’re feeling like you need some extra veggies in your life some green beans or broccoli would fit right in here.
We love this orange chicken because it’s one of those magical recipes that is so easily made paleo and with other dietary restrictions in mind by simply using real whole ingredients. Fresh orange juice as the main player in this dish, giving it a bright, bold flavor. The chicken is coated in arrowroot starch which helps make it crispy after it’s quickly pan seared and it also helps thicken the sauce to keep it gluten-free.
Here is what’s in it:
chicken breast (or thighs)
Salt and pepper
fresh orange juice
rice wine vinegar (or apple cider vinegar)
Pinch red pepper flakes
What can you serve with this Paleo Orange Chicken?
Cut chicken into 1" pieces and place inside of a large bowl with arrowroot and a big pinch of salt and pepper. Toss to coat the chicken fully.
Heat oil in a large, heavy skillet. Once hot, brown chicken on both sides, in batches if necessary, for 3-4 minutes per side.
Remove chicken and set aside. To the pan add the remainder of the ingredients (except sesame seeds and cauliflower rice). Increase heat and bring the mixture to a boil, scraping up any browned bits on the bottom of the skillet. Once the sauce has boiled and thickened up, add back the chicken and cook through until hot, about 1 more minute.
You can also use boneless, skinless chicken thighs here!
If you don't have rice wine vinegar on hand, you can substitute apple cider vinegar.
So many of you are already making this, but have been asking: What can you substitute for fish sauce? It is optional. Fish sauce is just an extra flavor booster that enhances the overall depth of the dish. But if you don't have it and don't want to buy it, skip it! The dish will still be lovely!
For Whole30 you can omit the honey!
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Want to make the best chicken tacos ever? This easy 15-Minute Chicken Tacos recipe is your answer for a busy weeknight meal that the entire family will love. Using our tried and true taco seasoning blend, these taco chicken meat is so flavorful with minimal effort involved. Serve it with all your favorite taco toppings and call it dinner!
Easy Chicken Taco Recipe
This is one of those recipes where it’s kind of a recipe, but also kind of bordering on so easy it’s barely a recipe. These 15-minute chicken tacos have been on the dinner rotation for a while because they are quick, delicious and with minimal clean up. Serve it up with all of your favorite taco fixin’s and dinner is ready. This recipe uses this new taco seasoning blend, which you’ll be glad to have on hand when you make this chicken taco recipe again next week (and the week after).
Here’s what you need for these chicken tacos
Boneless skinless chicken thighs
Homemade taco seasoning blend
Oil of choice, for cooking
What goes well with chicken tacos?
The EASIEST Slaw (a must with these)
Tortillas (we love the Cassava Flour Siete Foods Grain-Free Tortillas)
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Pat chicken dry to remove excess moisture and place into a bowl.
Add 2-3 tablespoons of taco seasoning. If you are all about the flavor, add 3 tablespoons. If you have some picky kids (or adults), use 2 tablespoons.
Add lime juice and mix well until chicken is coated.
Heat oil in a large skillet over medium high heat. Once hot, add chicken in one layer. Cook for about 10 minutes, flipping halfway through, until chicken is cooked through at 165ºF.
Once done, remove and chop chicken as desired and place back into the skillet to coat with the spices.
Serve immediately with your favorite taco toppings, or in a taco style salad.
Want to grill these? Go for it, this recipe is perfect for it!
Substitute any other high heat cooking oil for the avocado oil.
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This Creamy Spinach and Artichoke Chicken is comfort food turned easy weeknight dinner! This optionally dairy-free dish is so creamy and tastes just like spinach artichoke dip but with fresh healthy ingredients served for dinner! This dish is Paleo, Keto and Whole30 friendly and so delicious!
Creamy Spinach and Artichoke Chicken
Another easy weeknight dinner coming your way! And if you are a fan of spinach artichoke dip (but…who isn’t?) then you’re going to love this one. We took all the flavors of that classic dip and updated to create a healthy nutrient-dense dinner that is so creamy and delicious without any actual cream! Ok…we did include a note about how to use cream if you prefer to keep this nut-free. So you decide which version works better for you!
We love using cashew cream as a dairy-free alternative to make things CREAMY! Unlike coconut cream or coconut milk that can often leave a taste, cashew cream makes things instantly creamy, without any coconut taste! It’s totally dairy-free, and delicious. You can use it in savory or sweet dishes. But even without the health benefits, cashew cream is just totally delicious.
What to serve with Spinach and Artichoke Chicken:
There are so many options to serve this delicious dish with. Try:
Heat oil a large saute pan over medium heat. When hot cook chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3-4 minutes per side. Remove from pan and set aside.
Add 2 teaspoons oil if the pan is dry. Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.
Add in chicken stock, salt and pepper and artichokes and scrape up any browned bits from the bottom of the pan and bring up to a boil.
Reduce heat to medium low and stir in cashew cream, nutritional yeast and lemon juice until smooth.
Add spinach, and return chicken to pan and continue to cook until the spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
Want to make this nut free and tolerate dairy? Make with heavy cream and ⅓ cup grated parmesan
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This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It’s easily customizable to add your favorite “pizza” toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to us today from the new book by Cassy Joy Garcia, “Cook Once, Eat All Week”!
Pizza Flavored Sheet Pan Chicken and Veggies
This sheet pan chicken dinner is just SO FUN! It’s coming to us today from “Cook Once, Eat All Week”, Cassy Joy Garcia’s newest book. When we were flipping through the pages trying to decide which recipe to share (this was hard, because they all looked so good!) we were instantly in love with how unique this sheet pan dinner recipe sounded! It basically has all the flavor and fun of pizza, but made hearty and healthy using protein and veggies!
And of course, like so many sheet pan dinners, it’s so easy to throw together! Her book is all about meal prep made easy (see below for more about this) so we made a few minor modifications from her recipe so it could be made as a stand alone dish. We’re sure you’re going to love this dinner so much you’ll definitely want to grab a copy of her book now to see how she guides you on how to make meal prep easy.
Other Options for this “Pizza” Sheet Pan Dinner:
This sheet pan recipe is chock full of chicken, veggies and fun pizza toppings. Cassy has suggested her favorites, and we’re adding to that and suggesting a few other options you might find fun to substitute in for this dinner depending on what you have in the house:
Side of Marinara Sauce
I’ve known Cassy for around 4+ years now, and she instantly became one of my closest friends right when I met her. Nothing makes me happier than meeting an Internet/blog friend who becomes an in-real-life best friend! We go to conferences together, we go on girl trips, and she even introduced me to Beautycounter! She is just the best.
Let me tell you about Cassy: She is genuine, beyond kind, and SO hard working. So, when she told me about her new book concept I had no doubt it would be an amazing resource, but when I opened it, I was BLOWN AWAY. Ya’ll, this book is amazing. It reinvents meal prepping and combines it with batch cooking in a way that makes your weekly meals fun and exciting, without spending the entire day in the kitchen over the weekend! This is one of those books that anyone looking for a REAL solution to help them eat healthy and delicious meals, while also wanting to save time and money, needs in their kitchen!
Here’s the premise of Cook Once, Eat All Week: You have a prep day to get all your main ingredients ready to go – a protein, veggie and a starch – then you can make 3 (or more, depending on your needs) different meals throughout the week with those prepped main ingredients.
The book gives you 26 weeks of recipes: 123 recipes, sauces, and spice blends.
Each week will look a little different!
There’s also a chapter full of bonus 20-minute meals.
Optional Instant Pot and slow cooker instructions are included to save even more time!
Meal storage and reheating tips.
Supports diets including: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more.
Nutritional facts included!
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Optional: We love serving this with a side of warm marinara sauce!
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Toss the cooked chicken with the ranch dressing, then spread the chicken on the lined baking sheet.
Cut the tomatoes in half and sprinkle them on top of the chicken. Follow with the cauliflower (or potatoes) and then the cheese. Season the entire sheet pan with salt and pepper. Layer the pepperoni, mushrooms, black olives, and bell pepper on top of the cheese.
Bake for 20 minutes, until the toppings are browned and the cheese is bubbly and the cauliflower is cooked through. Garnish with the red pepper flakes, additional ranch dressing (if desired) and serve!
This recipe is an excerpt from "Cook Once, Eat All Week" by Cassy Joy Garcia, which is a meal prep book. This recipe is intended to be cooked after a meal prep day, but we've adapted it slightly to be used as a solo stand alone recipe. This recipe is reprinted with permission.
In "Cook Once, Eat All Week" Cassy uses cubed turkey breasts instead of chicken for this meal, but we felt it easier to use chicken if you haven't completed the whole meal prep as her book indicates.
We substituted the option to use cauliflower florets to keep it low carb, and because most people don't have cooked potatoes. Make sure to cut the cauliflower florets on the smaller side, around 1", so they cook in the indicated amount of time. But feel free to opt for the original use of cubed potatoes if you have them.
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This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!
Quick Cooked Chicken Breast in Tomato Sauce
Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!
We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.
Want to make this easy chicken and tomato recipe without the spice?
We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.
Ingredients Needed to Make this Italian Chicken in Tomatoes:
Boneless, skinless chicken breasts
Whole Plum Tomatoes
Red Pepper Flakes
You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.
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Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
Remove from heat. Serve hot with roasted green beans!
Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.
This post was updated in March, 2017
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