Antipasto Chicken Salad for a Hungry Crowd
This antipasto chicken salad recipe is perfect has a meal and it’s very easy to make. I make this recipe all year round, not just during the summer. You can add more meat to it for a heartier dish and serve it with warm crunchy bread for the perfect meal.
When Scott and I first bought our boat Kokomo, I didn’t think we would prepare that many meals on board. But once we fell in love with being at our marina, enjoying the views of DT Seattle, I love to eat on board. The biggest challenge I have is working in a small space with not a lot of counter space. With that said, I buy ingredients that are already cooked or prepared when I make meals on our boat.
In this recipe, I will either pre-make the chicken at home or buy cooked chicken from the deli at Safeway. You could also use a rotisserie chicken too. Enjoy!
| Prep Time | 15 minutes |
| Servings |
people
|
- 12 oz cooked chicken, cubed or shredded
- 9 oz chopped romaine lettuce
- 8 oz Italian salami chub, halved & sliced into 1/4" pieces
- 1/2 cup chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 6 each provolone cheese sticks, sliced into 1/4" pieces
- 3 each scallions, sliced
- 1/4 cup shredded parmesan cheese
- 1/4 cup kalamata olives, pitted & sliced in half optional (my husband doesn't like olives)
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 2 medium garlic cloves, minced
- 1 tsp Dijon mustard
- 2 tsp Italian seasoning
- 1/8 tsp fine sugar
- 1 tsp onion powder
- 1/4 tsp fresh ground pepper
- 1/4 tsp kosher salt
Ingredients
Italian Vinaigrette Dressing
|
|
- Whisk the vinaigrette dressing ingredients until blended together. When ready to serve, toss salad ingredients with dressing (use as little or as much to your taste). Serve immediately with a warm baguette.