Ingredients

The following ingredients have 9 Servings
  • 1 pound chicken breast (rinsed and patted dry)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups assorted brined olives (pitted)
  • 3/4 cup pickled garlic
  • 2 cups pickled artichoke hearts (quartered)
  • 2 cups tomatoes (quartered)
  • 8 ounces cheese of choice (cubed*)
  • 4 ounces salami (quartered)
  • 1 large head of romaine lettuce (chopped)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Preheat your oven to 350 degrees.
  • Line a baking sheet with parchment paper, and place chicken breasts on the pan.
  • Brush each breast with olive oil, and sprinkle with salt and pepper.
  • Bake in preheated oven for 30 minutes or until juices run clear.
  • When chicken is cooked through, remove from oven, let cool, then cube into bite sized pieces.
  • While your chicken is baking, prepare your dressing by whisking all ingredients in a medium mixing bowl until well incorporated and set aside.
  • In a large mixing bowl combine remaining ingredients, except for romaine, and mix well.
  • Pour dressing over salad ingredients, and stir to coat evenly.
  • To pack mason jars, place chopped romaine in the bottom of the jar to fill about 1/3 of the way.  Then add antipasto mix on top for the remaining 2/3.
  • Secure lid, and store in the refrigerator until ready to eat.
  • ENJOY!