Recipes

ANTIPASTO CHICKEN SALAD
  • Ingredients
  • 1/4 pound sliced Genoa salami
  • 2 cloves garlic
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 4 boneless skinless chicken breast halves
  • 3 roasted red peppers
  • 1 (6-ounce) bag baby spinach
  • 6 small radishes, sliced
  • 1/2 cup pitted Kalamata olives
  • 1 medium shallot
  • 4 sprigs fresh Italian parsley
  • 1 tablespoon capers, rinsed and drained
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
Directions
  1. Preheat oven to 425 degrees
  2. Cut salami in strips and arrange on a parchment lined baking sheet
  3. Bake for 10 minutes or until brown
  4. Cool
  5. Peel and mince garlic and mix with lemon juice and olive oil
  6. Trim chicken and pound to an even 1/2-inch thickness
  7. Add to garlic mixture and let stand 30 minutes
  8. Grill chicken 4 minutes per side
  9. Cool; cut into strips
  10. Cut roasted peppers into julienne strips
  11. Chop olives and shallot
  12. Remove parsley leaves and chop
  13. Combine olives and shallot with capers, vinegar, oil and parsley
  14. Toss with spinach, radishes, roasted peppers and salami chips
  15. Serve topped with chicken.


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