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

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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!

    Sheet Pan Greek Meatballs with Veggies and Chickpeas

    This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!

    Sheet Pan Greek MeatballsSheet Pan Greek Meatballs with Veggies and Chickpeas

    We can’t get enough of sheet pan dinners, and we’re happy to hear neither can you! Sheet pan dinners are great because they minimize dishes and utilize hands-off cooking! We love this Sheet Pan Greek Meatballs with Veggies and Chickpeas for all of those reasons, but most important we love it because that flavor is so bright with a healthy does of vegetables! The meatballs are made up of chicken, spinach, lemon and greek spices and optionally feta. It’s easy to leave that out if you are dairy-free but we love the salty kick it gives the meatballs.

    We used a bunch of veggies like red onions, peppers and eggplants  to accompany the meatballs, but it’s easy to swap out for what’s in season or available to you, so long as it cooks in relatively the same amount of time. The chickpeas don’t get super crunchy because they’re cooked with a lot of vegetables with moisture but they add some nice texture and of course a healthy dose of fiber! All together this dish is so flavorful and likely to be your new favorite sheet pan dinner!

    What vegetables go with meatballs?

    We love recipes when they’re versatile in terms of what veggies you can use, and this sheet pan dinner is no exception. We opted to use red onions, red peppers and eggplants (along with chickpeas) for this dish because they complemented the lemon and herb greek meatballs, but really you could use any veggies that would cook in the directed amount of time. Some other options:

    • cauliflower (small florets)
    • broccoli (small florets)
    • diced zucchini or summer squash
    • grape tomatoes

    Tips for sheet pan cooking:

    • Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
    • Do the prep ahead of time: You can prepare so much of this meal the night before so that right before cooking all you have to do is cook! Chop all the veggies (minus the eggplant, which may brown if left cut overnight) and prepare the chickpeas and spices in a bowl and cover overnight in the fridge. You can also prepare the meatball mixture the night before so all you have to do is scoop them when ready to bake.
    • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

    sheet pan dinners

    Watch the video:

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    Sheet Pan Greek Meatballs with Veggies and Chickpeas

    Prep Time 00:15 Cook Time 00:25 Total Time 00:40 Serves 4

    Ingredients

    For Veggies and Chickpeas:

    • 1 tablespoon oil
    • 1- 15 ounce can chickpeas, drained and rinsed
    • 1 red bell pepper, cored and sliced
    • 1 red onion, cored and sliced
    • ½ eggplant, diced to 1 inch pieces
    • 1 tablespoon lemon juice
    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • ½ teaspoon salt
    • ½ teaspoon pepper

    For meatballs:

    • 1 egg
    • 2 tablespoons almond flour
    • 1 teaspoon oregano
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • Zest from 1 lemon
    • 2 cloves garlic, minced
    • 1/2 cup frozen chopped spinach, squeeze out
    • 1/2 cup feta cheese, plus more for garnish (optional)
    • 2 green onions
    • 1 lb. ground chicken (white or dark meat)
    • parsley, for garnish

    Directions

    1. Preheat oven to 400ºF and lightly oil a 12" x 18" sheet pan.
    2. In a large bowl mix all of the ingredients for the veggies and chickpeas and toss to combine. Place the vegetable mixture on the sheet pan, spread out evenly and bake for 15 minutes.
    3. Meanwhile to the bowl add the egg, almond flour, oregano, salt, pepper, lemon zest and garlic and whisk until combined. Add in the spinach, feta, green onions and ground chicken and mix together.
    4. Take the sheet pan out of the oven at 15 minutes and move the veggies and chickpeas to each side to make space in the center for the meatballs.
    5. Using a small scoop (like a cookie scoop) portion meatballs onto the sheet pan (you want the meatballs to me on the small size, about 1” in diameter). Bake for an additional 10 minutes, or until the meatballs have cooked through to 165ºF.
    6. Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.

    Recipe Notes

    1. For dairy-free: leave out the feta!
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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!

    Slow Cooker French Onion Soup (Gluten-Free)

    This gluten-free and healthy Slow Cooker French Onion Soup is comfort food at it’s finest. It’s made using simple ingredients you likely already have in your pantry, is largely hands-off cooking, is an economical meal and is so rich and flavorful. It can be eaten as is as a light soup, or more traditionally topped with melted cheese and either store-bought or homemade bread.

    Slow Cooker French Onion SoupSlow Cooker French Onion Soup

    French Onion Soup is such a classic comfort food, it’s hard not to love. If you’ve only eaten it at restaurants you might think it’s difficult to make because it’s SO rich and flavorful, but truly it isn’t that hard at all! And we’ve made it even easier by throwing the whole thing in the slow cooker for easy, hands-off cooking! This Slow Cooker French Onion Soup is a great example of taking really basic pantry items like onions, broth and a few other simple ingredients and turning it into something amazing by slow and low cooking. Recipes using pantry staples are a great to have in your back pocket on days when you don’t have time to run to the grocery store but still want to be able to cook up a great meal for your family.

    Crock Pot French Onion Soup

    What is French Onion Soup Made Of

    Traditionally French onion soup is made by slowly caramelizing onions on the stove top, which can require lots of babysitting and stirring to make sure the onions don’t burn. The onions are then coated in flour and simmered for longer with broth. This Slow Cooker French Onion Soup recipe however takes all the amazing flavors of this bistro classic and tosses them all in the slow cooker to make while you are busy doing other things! The first step is to cook all the onions for about 6 hours, which doesn’t require any stirring. This step can have some wiggle room if you are about and about because it’s hard to burn onions in the slow cooker, so if you aren’t home during the end of the 6 hours of cook time, the onions will likely be fine for 2-3 hours after. Next you simmer the onions in the broth for the remainder 2 hours of cooking time. Classic French onion soup is topped with a large crouton-like piece of bread and cheese. We’ve given directions on how to do this, but truly you can leave this off and this soup is still really flavorful!

    What is the best onion to use for French onion soup

    This Slow Cooker French Onion Soup recipes uses two kinds of onions. Yellow onion are more sweet with a really bright flavor and red onions have more depth with a touch of bitterness. Together they make a really nuanced and flavorful french onion soup!

    Healthy Slow Cooker French Onion Soup

    Can you cook French Onion Soup in the Instant Pot?

    The short answer is: yes! We’ve included the directions for cooking this soup in the Instant Pot in the notes section of this recipe. However we have to say that it is a little bit more hands on cooking than the slow cooker version.

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    Watch the video:


    Slow Cooker French Onion Soup
    Serves 8
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    Prep Time
    15 min
    Cook Time
    8 hr
    Prep Time
    15 min
    Cook Time
    8 hr
    Ingredients
    1. 3 tablespoons grass-fed butter
    2. 1 tablespoon extra-virgin olive oil or avocado oil
    3. 4 white onions, sliced
    4. 2 red onions, sliced
    5. 1 tablespoon coconut sugar
    6. 3 cloves of garlic, minced
    7. 1/4 cup balsamic vinegar
    8. 2 teaspoons dried thyme or 2 fresh thyme sprigs
    9. 2 bay leaves
    10. 1 teaspoon salt, more to taste
    11. 1 teaspoon black pepper, more to taste
    12. 7 cups beef broth
    13. 1/2 teaspoon fish sauce
    14. 1 tablespoon arrowroot flour
    15. Optional: chili flakes
    16. Options: 1/4 cup shredded Gruyere cheese
    17. Optional: 1/4 cup shredded mozzarella cheese
    18. Optional: 1 batch bread (see recipe here)
    Instructions
    1. Place butter and oil in the bottom of your slow cooker insert.
    2. Add in sliced onions, coconut sugar, garlic, balsamic vinegar, half the salt and pepper, thyme and bay leaves. Toss to coat and cook on low for 6 hours.
    3. After 6 hours, add in beef broth, fish sauce, arrowroot flour, and the remaining salt and pepper.
    4. Let cook for the remaining 2 hours. Remove bay leaves and thyme sprigs if using fresh thyme. Taste and add salt and pepper as desired.
    5. Heat the oven to 350°F. Divide the soup between oven-safe bowls. Top each with a slice (or two) of toasted bread and sprinkle cheese in a thick layer over the bread and up to the edge of the bowl. Bake for 20 to 30 minutes until cheese is bubbling. Broil on high for 1 minute.
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    Lemon Basil Shrimp Salad

    This Lemon Basil Shrimp Salad is tangy with a kick and the perfect refreshing lunch or light dinner on a summer day! Simply toss everything in a bowl, taste, and devour! Check out the video below for how to make it.

     

    Tossed Shrimp Salad in lettuce cupsLemon Basil Shrimp Salad Recipe

    Don’t you love easy, 1-bowl, super flavorful lunches or dinners? This Lemon Basil Shrimp Salad is light on the prep but heavy on the deliciousness. Eat this tossed shrimp salad in a lettuce cup, over a bed of grains or all by itself! It’s my favorite meal to whip up super quickly that has so much flavor! The options are endless!

    Here’s what you need to make it:

    • 1 lemon
    • rice vinegar
    • olive oil
    • garlic
    • fresh basil
    • sriracha
    • honey
    • dijon mustard
    • 1 lb. (about 15-20) large cooked shrimp
    • cherry tomatoes
    • 1 red onion
    • 1 avocado

    Shrimp tossed salad in a mason jar

    Can’t buy precooked shrimp?

    This shrimp salad recipe calls for fully cooked shrimp. If you can’t buy them, you can starting with raw shrimp. Clean, devein, and remove the tail. Cook in a small skillet with oil of choice, salt, and pepper until pink, fully opaque and fully cooked through.

    Can this be made ahead of time?

    You can make this day up to 1 day ahead of time, but ideally served within a few hours after making it.

    Lemon dressing for shrimp salad in lettuce boats

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    Watch the video here:


    Lemon Basil Shrimp Salad

    Prep Time 00:10 Cook Time 00:00 Total Time 0:10 Yields 4

    Ingredients

    • 15/20 large shrimp, roughly chopped
    • 1 cup grape tomatoes, diced
    • 1 red onion, chopped
    • 1 avocado, diced
    • 1 tablespoon fresh basil, more for garnish

    Lemon-Basil Marinade

    Directions

     

    1. In one bowl combine cooked shrimp, grape tomatoes, onion, avocado and basil and set aside.
    2. In another bowl combine marinade ingredients and mix well, taste and add more ingredients to your liking.
    3. Pour marinade over shrimp salad and toss.
    4. Serve in a lettuce leaf, garnish with fresh basil, and serve with additional lemon if desired.

     

    Recipe Notes

    If you are starting with raw shrimp. Clean, devein, and remove the tail. Cook in a small skillet with oil of choice, salt, and pepper until pink, fully opaque and fully cooked through.

     

    You can also use about 30 whole baby shrimp instead of the large.

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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!