Chopped Chicken Antipasto Salad
This Chopped Chicken Antipasto Salad is packed with so many fresh flavors, tossed in a tangy homemade balsamic vinaigrette that’s so good, you’ll want to make this once a week!
Print
Pin
Servings: 4
Calories: 490kcal
Ingredients
grilled chicken breast
- 1 lb boneless, skinless chicken breast
- 2 tablespoons avocado oil - or olive oil
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning spice
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
chopped salad
- 3-4 cups chopped lettuce - I used butter, but any lettuce will do
- 1 cup chopped cherry tomatoes
- 1/2 cup chopped prosciutto
- 1/2 cup chopped salami
- 1 cup artichoke hearts, chopped
- 1/3 cup olives, halved
- 1 teaspoon Italian seasoning spice
balsamic dressing
- 2 tablespoons avocado oil - or evoo
- 1 1/2 tablespoons balsamic vinegar - make sure sulfite free for whole30
- 1 tablespoon Italian seasoning spice
Instructions
chicken breast
- To a small bowl, add chicken, oil, Italian seasoning, garlic, salt and pepper. Toss to combine. To a grill pan or skillet, heat on medium heat. Once hot, add chicken breast, grill for about 6-8 minutes, and flip, cooking for 4-5 more minutes, depending on thickness (should be 165F). Remove from heat, and transfer to a cutting board. Cool and chop.
chopped salad
- While chicken breast is grilling, chop veggies and other toppings. Add to a bowl, and toss with 1 teaspoon Italian seasoning. Once chicken cools, add to salad bowl.
balsamic dressing
- Whisk all ingredients together. Pour over salad and enjoy. If making salad in advance, wait to toss dressing until ready to serve.
Nutrition
Serving: 1bowl | Calories: 490kcal | Carbohydrates: 10g | Protein: 20g | Fat: 30g | Fiber: 3g
Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!