Antipasto Salad With Grilled Chicken


For 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 For Peppers: 3 red bell peppers For Salami: 1/4 pound thinly sliced Genoa salami or pancetta 2 tablespoons freshly grated parmesan cheese For Dressing: 6 ounces assorted brine-cured olives, such as Calamata, Nicoise 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


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