Chopped Antipasto Salad with Chicken

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)!

close up shot of antipasto salad recipe

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!

Italian dressing being poured onto antipasto salad

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.

what is antipasto salad with pepperoni, salami, onions and chicken

If you like this hearty salad, check out these others:

Grilled Chicken Chopped Antipasto Salad

Prep Time 30 min Cook Time 10 min Total Time 0:40

Ingredients

    Marinated Grilled Chicken

    Everything else

    Basil Balsamic Dressing

    Directions

  • Chop chicken and place into a plastic bag
  • 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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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Paleo Orange Chicken

    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 in a bowl with garnishHealthy 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)
    • arrowroot starch
    • Salt and pepper
    • oil
    • fresh orange juice
    • orange zest
    • rice wine vinegar (or apple cider vinegar)
    • fish sauce
    • honey
    • garlic
    • ginger
    • sesame oil
    • Pinch red pepper flakes

    Paleo orange chicken with cauliflower rice on a plate

    What can you serve with this Paleo Orange Chicken?

    We served ours with cauliflower rice, but it would also go well with:

    • white rice
    • brown rice
    • quinoa
    • steamed broccoli
    • cooked green beans
    • steamed cauliflower
    • roasted spaghetti squash

    Bowl of quick orange chicken

    If you like this quick weeknight chicken dinner, check out these others:

    Paleo Orange Chicken

    Prep Time 00:05 Cook Time 00:15 Total Time 00:20 Serves 4

    Ingredients

    Directions

    1. 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.
    2. Heat oil in a large, heavy skillet. Once hot, brown chicken on both sides, in batches if necessary, for 3-4 minutes per side.
    3. 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.
    4. Serve chicken immediately with sauce from the skillet over cauliflower rice.

    Recipe Notes

    1. You can also use boneless, skinless chicken thighs here!
    2. If you don't have rice wine vinegar on hand, you can substitute apple cider vinegar.
    3. 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!
    4. For Whole30 you can omit the honey!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    15-Minute Chicken Tacos

    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!

    Pan full of meat for chicken tacosEasy 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).

    bowl of meat for chicken taco recipe

    Here’s what you need for these chicken tacos

    • Boneless skinless chicken thighs
    • Homemade taco seasoning blend
    • Lime
    • 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)
    • Tomato
    • Cheese
    • Guacamole

    Cooked chicken in skillet for homemade chicken tacos

    If you like this taco recipe, check out these others:


    Easiest Taco Chicken Ever

    Prep Time 00:05 Cook Time 00:10 Total Time 00:15 Serves 4

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, trimmed
    • 3 tablespoons taco seasoning blend
    • 1 tablespoon lime juice, (about 1/2 lime)
    • 1 tablespoon avocado oil

    Directions

    1. Pat chicken dry to remove excess moisture and place into a bowl.
    2. 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.
    3. Add lime juice and mix well until chicken is coated.
    4. 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.
    5. Once done, remove and chop chicken as desired and place back into the skillet to coat with the spices.
    6. Serve immediately with your favorite taco toppings, or in a taco style salad.

    Recipe Notes

    1. Want to grill these? Go for it, this recipe is perfect for it!
    2. Substitute any other high heat cooking oil for the avocado oil.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Creamy Spinach and Artichoke Chicken

    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!

    Ingredients Needed:

    • chicken breast (or chicken tenders)
    • oil
    • onion
    • garlic
    • chicken stock
    • canned artichoke quarters
    • cashew cream (see this post on how to make)
    • nutritional yeast (optional, for dairy-free “cheesy” taste)
    • lemon juice
    • spinach
    • salt and pepper

    If you want to keep this nut-free and tolerate dairy substitute heavy cream for cashew cream and parmesan cheese for nutritional yeast. Either way, it’s going to be good!

    Why do we use cashew cream in this recipe?

    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:

    If you like this simple weeknight chicken dinner, check out these other favorites:

    • Creamy Tuscan Chicken (Paleo & Keto)
    • Chicken Parmesan
    • Roasted Chicken Dinner
    • Sheet Pan Curry Chicken and Vegetables

      Spinach and Artichoke Chicken

      Prep Time 00:10 Cook Time 00:25 Inactive Time 00:00 Total Time 00:25 Serves 4

      Ingredients

      • 1-½ pound chicken breast, diced into 1” x 3” pieces (or chicken tenders)
      • 2 teaspoons avocado oil (if needed)
      • 1 onion, sliced thin
      • 3 cloves garlic, minced
      • 1-½  cup chicken stock
      • 1 teaspoon salt
      • 1 teaspoon pepper
      • 1 15 ounce can artichoke quarters, drained and chopped roughly
      • 1/2 cup cashew cream (see this post on how to make)
      • 1-2 tablespoons nutritional yeast (optional, for dairy-free “cheesy” taste)
      • 1 teaspoon lemon juice
      • 2 cup spinach
      • Green onions, sliced thinly, for garnish
      • For serving: cauliflower rice, pasta, rice, spaghetti squash

      Directions

      1. 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.
      2. 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.
      3. 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. 
      4. Reduce heat to medium low and stir in cashew cream, nutritional yeast and lemon juice until smooth.
      5. 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.
      6. Serve immediately with either cauliflower rice, pasta, rice, spaghetti squash!

      Recipe Notes

      1. Want to make this nut free and tolerate dairy? Make with heavy cream and ⅓ cup grated parmesan
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chicken “Pizza” Sheet Pan Dinner

    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”!

    Finished pizza chicken sheet pan dinner

    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:

    • Jalapeños
    • Spinach
    • Sausage
    • Side of Marinara Sauce
    • Red Onions
    • Barbecue Sauce

    Copy of "Cook Once, Eat All Week"

    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 WeekYou 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!

    Plate of chicken breast sheet pan dinner

    If you like this sheet pan dinner, check out these others:

    Grab a copy of Cook Once, Eat All Week here!


    Chicken "Pizza" Sheet Pan Dinner

    Prep Time 00:10 Cook Time 00:20 Inactive Time 00:00 Total Time 00:30 Serves 4

    Ingredients

    • 2 cups cubed chicken breasts (see note)
    • ¼ cup ranch dressing
    • 1 cup cherry tomatoes
    • 2 cups 1" cauliflower florets, or leftover cubed yellow potatoes (see note)
    • 1 cup shredded mozzarella cheese
    • 2 ounces sliced pepperoni
    • 1 cup sliced mushrooms
    • 2 tablespoons sliced black olives
    • ½ green bell pepper, sliced 
    • ½ teaspoon red pepper flakes, for garnish
    • Optional: We love serving this with a side of warm marinara sauce!

    Directions

    1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
    2. Toss the cooked chicken with the ranch dressing, then spread the chicken on the lined baking sheet.
    3. 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.
    4. 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!

    Recipe Notes

    1. 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.
    2. 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.
    3. 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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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Quick Spicy Italian Chicken in Tomatoes

    Spicy Chicken In Tomato Sauce {Low-carb, paleo-friendly, Whole30 compliant, 30 minutes or less} | Lexi's Clean Kitchen

    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!

    Chicken breast in tomato sauceQuick 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.

    Chicken breast cooked in tomato sauceWant 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
    • Italian seasoning
    • Dried Basil
    • Onion
    • Garlic
    • Whole Plum Tomatoes
    • Red Pepper Flakes
    • Green Beans

    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.

    Chicken in tomato sauce Italian on a plate

    If you like this chicken recipe, check out these others:

    Spicy Chicken in Tomatoes

    Prep Time 5 minutes Cook Time 10 minutes Total Time 0:15 Serves 2

    Ingredients

    Roasted Green Beans

    Directions

    1. Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
    2. Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
    3. Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
    4. Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
    5. 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.
    6. 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.
    7. If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
    8. Remove from heat. Serve hot with roasted green beans!
    9. 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.

    Recipe Notes

    • This post was updated in March, 2017
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!