Chicken Antipasto Salad from Chef Heather K -
4 chicken breasts
8 chicken thighs
2 ounces salami, diced small*
1/2 c kalamata olives, sliced
1/2 c pine nuts, toasted in extra virgin olive oil
1 c golden cherry tomatoes, quartered
1 c roasted peppers (they have them in jars at Costco!), diced small*
4 stalks celery, diced small
4 green onions, minced
Extra virgin olive oil
Season the chicken with dried Italian herbs, salt and pepper. Lay out on a sheet pan and bake at 325 until fully cooked. Let cool. Dice medium to small, depending on desired consistency for salad.
Mix all the ingredients together except lemon and olive oil.
Zest the lemons and add the zest to the mix.
Juice the lemons and add the juice to the mix.
Add enough oil to get the salad dressed to your taste.
Mix it all up, taste, and adjust seasoning for your preference.
You can change the flavor profile of the salad through your choice of salami. Which do you prefer? Sweet? Spicy? Mild? Experiment to see!
1) Eat straight
2) Spoon into baby romaine leaves and eat like lettuce cups
3) Pile on top of mixed greens and drizzle with olive oil and balsamic (shown)
*When using prepared ingredients, be careful you’re not getting sneaky stuff you don’t want to eat in there!