Antipasto Salad with Grilled Chicken

Name: Antipasto Salad with Grilled Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 boneless chicken breast halves with skin, tenders separated, breasts lightly pounded; 1 Tbsp chopped capers; 1 teaspoon Dijon mustard; 3 Tbsps finely chopped flat-leaf parsley; 2 larges garlic cloves, thinly sliced; 3 Tbsps fresh lemon juice; 170 grams assorted brine-cured olives, such as Calamata, Niçoise and green Sicilian, pitted and coarsely chopped ( 1/2 cup); 118 milliliters extra-virgin olive oil; 2 Tbsps freshly grated Parmesan cheese; 6 smalls radishes, cut into 1-by- 1/4 -inch matchsticks or thin wedges; 3 red bell peppers; 3 Tbsps red wine vinegar; 113 grams thinly sliced Genoa salami or pancetta; 4 servings Salt and freshly ground pepper; 1 medium shallot, minced; 454 grams fresh spinach, tough stems removed

Antipasto Salad with Grilled Chicken is a gluten free, primal, and דל פחמימות, recipe with 4 servings. One serving contains 623 calories, 36g of protein, and 47g of fat. This recipe covers 45% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It works well as a side dish. The Fourth Of July will be even more special with this recipe. A mixture of chicken breast halves, radishes, genoa salami, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large nonreactive baking dish, combine 1/4 cup of the olive oil with the lemon juice and garlic. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Garlic

Equipment you will use

Baking Pan

Add the chicken breasts and tenders, turn to coat and let marinate at room temperature for 1 hour, turning once.

Ingredients you will need

Chicken Breast

Chicken Tenders

Meanwhile, preheat the broiler. Broil the red peppers as close to the heat as possible, turning with tongs, until black all over.

Ingredients you will need

Red Pepper

Equipment you will use

Broiler

Tongs

Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, seed and core the peppers.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Cut them into 3-by- 1/4 -inch strips.

Turn the oven to 42

Equipment you will use

Oven

Arrange the salami or pancetta slices on a baking sheet and sprinkle with the Parmesan.

Ingredients you will need

Pancetta

Parmesan

Salami

Equipment you will use

Baking Sheet

Bake for about 10 minutes, or until browned.

Equipment you will use

Oven

Transfer to paper towels to drain. When cool enough to handle, break the slices into 1-inch pieces.

Equipment you will use

Paper Towels

In a medium bowl, combine the olives, shallot, capers, vinegar, mustard, salt and pepper. Stir in the remaining 6 tablespoons olive oil; don't worry if the dressing separates.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard

Shallot

Vinegar

Capers

Olives

Equipment you will use

Bowl

Heat a grill pan or cast-iron skillet over moderate heat. When the pan is hot, season the chicken with salt and pepper and grill or pan-fry until browned and crusty, about 4 minutes per side for the breasts and 3 minutes per side for the tenders.

Ingredients you will need

Salt And Pepper

Whole Chicken

Chicken Tenders

Equipment you will use

Grill Pan

Frying Pan

Grill

Let the chicken rest for 15 minutes, then slice crosswise 1/2 inch thick. Reserve any juices.

Ingredients you will need

Whole Chicken

Just before serving, stir the parsley and any accumulated chicken juices into the dressing. In a large bowl, combine the spinach, radishes, roasted peppers and salami chips and toss with half of the dressing. Mound the salad on 4 large plates or a large platter and arrange the chicken on top. Spoon the remaining dressing over the chicken.

Ingredients you will need

Radish

Whole Chicken

Parsley

Peppers

Spinach

Salami

French Fries

Equipment you will use

Bowl

Make Ahead: All the elements can be refrigerated, covered, for up to 2 days.

Wine Recommendation: The sharp, lively flavors in this salad call for a straightforward dry white to cleanse the palate between bites. Consider a Rioja, such as the 1994 Marqus de Cceres Blanco or the 1994 Bodegas Montecillo Cumbrero Blanco.

Ingredients you will need

Wine