Antipasto Chicken Salad

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!

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Antipasto Chicken Salad Yum

This hearty salad is perfect for a hungry dinner crowd. Buy cooked chicken from the grocery store deli, add crunchy bread and you have dinner prepared!

Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Servings

people

Ingredients

• 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)

Italian Vinaigrette Dressing

• 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

Course Main Dish Cuisine Italian Prep Time 15 minutes Servings people Ingredients 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) Italian Vinaigrette Dressing 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

Instructions

1. 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.

   

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