Chopped Antipasto Salad with Chicken
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)!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time1 hour hr
Course: Dinner, Lunch
Cuisine: Gluten-free, Keto, low-carb, Paleo
Servings: 4
Author: Lexi
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
- 3-4 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)
In a medium bowl combine all ingredients for chicken, and let marinate in the refrigerator for 30 minutes, or up to 6 hours.
In a small bowl to add olive oil, balsamic vinegar, fresh basil, italian seasoning and salt and whisk to combine. Set aside.
To a large bowl or platter add salad ingredients.
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.
Let chicken sit for a few minutes, and then dice into bite sized pieces.
Drizzle dressing on salad and toss to combine.
Place cooked chicken on top of antipasto salad and serve immediately.
Calories: 380kcal | Carbohydrates: 8.4g | Protein: 36.2g | Fat: 22.5g | Saturated Fat: 4.7g | Cholesterol: 101mg | Sodium: 778mg | Fiber: 1.8g | Sugar: 4.3g