Shredded Chicken Antipasto Salad

Fresh Mediterranean favorites come together alongside juicy, shredded chicken breast in this antipasto salad. If you don’t feel like cooking, simply pick up a rotisserie chicken or two from your local market and skip the cooking. With a homemade vinaigrette and a hearty combination of olives, chickpeas, our aged provolone, salami and fresh produce, there’s no going wrong!

INGREDIENTS

• 1/2 cup DeLallo Golden Sweet Balsamic-Style Vinegar
• 1 tablespoon minced shallots
• 1 tablespoon minced garlic
• 3 tablespoons mayonnaise
• 2 teaspoons DeLallo Dijon Mustard
• 1 cup DeLallo Extra Virgin Olive Oil
• 1 teaspoon DeLallo Sea Salt Grinder
• 1/4 teaspoon freshly ground black pepper
• 3 cups cooked chicken, shredded
• 1 bunch fresh basil, thinly sliced
• 2 heads Romaine lettuce, chopped
• 1/2 pound DeLallo Domestic Provolone Cheese Wedge, cut into thin strips
• 6 ounces DeLallo Sliced Genoa Salami, cut into thin strips
• 1 cup DeLallo Fire Roasted Diced Tomatoes
• 1 cup halved, thinly sliced cucumbers
• 1 cup DeLallo Calamata Olives in Jar
• 1 (14-ounce) can DeLallo Imported Chickpeas
• DeLallo Sea Salt Grinder and freshly ground black pepper

DIRECTIONS

1. First, prepare the vinaigrette in a blender by combining the vinegar, shallots, garlic, mayonnaise and Dijon. While blending, slowly add the oil to incorporate. Set aside in an airtight container.
2. In a large bowl, toss chicken with basil and 1/3 cup of the dressing. On a large serving platter, arrange lettuce, chicken mixture, provolone, salami, roasted tomatoes, cucumbers, olives and chickpeas. Drizzle with vinaigrette and season to taste with salt and pepper.