Antipasto Salad With Grilled Chicken


  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 large garlic cloves, thinly sliced
  • Salt and freshly ground pepper
  • 4 boneless chicken breast halves with skin, tenders separated, breasts lightly pounded
  • 3 red bell peppers
  • 1/4 pound thinly sliced Genoa salami or pancetta
  • 2 tablespoons freshly grated Parmesan cheese
  • 6 ounces assorted brine-cured olives, such as Calamata, Niçoise and green Sicilian, pitted and coarsely chopped ( 1/2 cup)
  • 1 medium shallot, minced
  • 1 tablespoon chopped capers
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1 pound fresh spinach, tough stems removed
  • 6 small radishes, cut into 1-by- 1/4 -inch matchsticks or thin wedges


This Salad Contains All My Favorite Foods: Roasted Peppers, Olives, And Spinach. The Clever Salami Crisps Were Inspired By Cookbook Author Rozanne Gold.

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