Chopped Antipasto Salad with Chicken

5 from 2 votes

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

Cook Time12

Marinate Time30

Total Time1 2

Course: Dinner, Lunch

Cuisine: Gluten-free, Keto, low-carb, Paleo

Diet: Gluten Free

Keyword: antipasto salad, antipasto salad recipe, what is antipasto salad

Method: Grill

Servings: servings

Author: Lexi

Ingredients

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)

Instructions

In a medium bowl combine all ingredients for chicken, and let marinate in the refrigerator for 30 minutes, or up to 6 hours.
2 tablespoons extra-virgin olive oil, 1 tablespoons Italian seasoning, 2 cloves garlic, 1 teaspoon fine sea salt, 1/2 teaspoon ground pepper, Pinch red pepper flakes, 1 lb. boneless skinless chicken breast
In a small bowl to add olive oil, balsamic vinegar, fresh basil, italian seasoning, and salt and whisk to combine. Set aside.
2 tablespoons extra-virgin olive oil, 2 teaspoon balsamic vinegar, 2 tablespoons fresh basil, 1 teaspoon Italian seasoning, 1 teaspoon salt
To a large bowl or platter add salad ingredients.
3-4 cups chopped romaine lettuce, 1 cup chopped tomatoes, 1/2 cup roasted red peppers, 1/2 cup red onion, 1/2 cup chopped pepperoni of choice, 1/2 cup chopped salami of choice, 1 cup fresh mozzarella
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.

Notes

This salad does not store well for more than a day once all the ingredients combine. However, to prep in advance, you can combine everything except the dressing, storing the salad with the chicken in an airtight container and the dressing in a separate container. The components will stay fresh in the fridge for 2-3 days.

Nutrition