Italian Chicken Antipasto Salad
A hearty Italian-inspired salad with grilled chicken, crisp greens, olives, artichokes, and a creamy herb dressing.
Ingredients
For the Salad:
6 oz grilled chicken breast, sliced
2 cups mixed salad greens (romaine, arugula, or spinach)
¼ cup cherry tomatoes, halved
¼ cup marinated artichoke hearts, chopped
¼ cup cucumber, sliced
¼ cup Kalamata olives
2 oz fresh mozzarella (pearls or sliced)
1 Tbsp red onion, thinly sliced
For the Creamy Italian Dressing:
3 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp mayonnaise
½ tsp dried oregano
½ tsp garlic powder
½ tsp Dijon mustard
Salt and pepper, to taste
Optional Garnish:
Fresh basil leaves, torn
Macronutrients
(makes 2 servings)
Protein: 35g
Fat: 38g
Carbs: 8g
Preparation
Season chicken with salt, pepper, and a pinch of oregano. Grill or sear in butter until fully cooked, about 4–5 minutes per side. Slice thinly.
Arrange mixed greens on a large plate. Top with tomatoes, artichokes, cucumber, olives, mozzarella, and red onion.
Whisk together olive oil, red wine vinegar, mayonnaise, oregano, garlic powder, Dijon mustard, salt, and pepper until creamy.
Add sliced chicken on top of the salad, drizzle with dressing, and garnish with fresh basil. Serve immediately
SATURDAY 251213