Shredded Chicken Antipasto Salad

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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:

Vinaigrette:

• 1/2 cup DeLallo Golden Balsamic Style Vinegar
• 1 tablespoon minced shallots
• 1 tablespoon minced garlic
• 3 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 cup DeLallo Extra Virgin Olive Oil
• 1 teaspoon DeLallo Natural Fine Sea Salt
• 1/4 teaspoon freshly ground black pepper

Salad:

• 3 cups cooked chicken, shredded
• 1 bunch fresh basil, thinly sliced
• 2 heads Romaine lettuce, chopped
• 1/2 pound DeLallo Imported Sharp Provolone, cut into thin strips
• 6 ounces DeLallo Genoa Salami, cut into thin strips
• 1 cup DeLallo Roasted Tomatoes
• 1 cup halved, thinly sliced cucumbers
• 1 cup DeLallo Pitted Calamata Olives
• 1 (14-ounce) can DeLallo Chickpeas
• DeLallo Natural Fine Sea Salt and freshly ground black pepper

Directions:

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.

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.

Serves 6 Printer-friendly version