Ingredients

The following ingredients have 4 Servings
  • 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
  • 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)

Instruction

  • 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.