Grilled Chicken Antipasto Salad

My original antipasto salad recipe appeared in Paleo Indulgences and has been a family favorite for years. While we have enjoyed that particular version many times, I realized recently that it is more of a delicious side dish than a main meal when taken on the road. So I added grilled chicken, swapped the black olives for kalamatas, updated the dressing, and increased the measurements to feed a crowd. Now I have a one-bowl meal that travels well, and the whole family can enjoy it! Every once in a while, just to keep things interesting, I add chopped cooked bacon, pickled asparagus, mushrooms, or chopped raw cauliflower. This one’s best made the day before so that it soaks up the dressing and gets all yummified!

SALAD INGREDIENTS

1½ cups pitted kalamata olives
2 cups (480 ml) artichoke hearts, frozen or in water (be sure to squeeze out any excess water with a paper towel)
1 cup (240 ml) julienne-cut sundried tomatoes
8 ounces salami, sliced into wedges
1½ cups diced grilled chicken
3 TBSP (45 ml) chopped fresh basil (about 8 leaves)
3 TBSP (45 ml) chopped fresh parsley
DRESSING INGREDIENTS

2/3 cup (720 ml) olive oil
1/3 cup (720 ml) white wine
2 TBSP (30 ml) minced shallot
1 clove garlic, minced
1½ tsp Dijon mustard
1¼ tsp Italian seasoning
1 tsp (5 ml) granulated garlic
1 tsp (5 ml) honey
½ tsp sea salt
Freshly ground black pepper to taste
Serves 4-6

In a large bowl, combine the salad ingredients. Set aside.
In a jar with a tight-fitting lid, combine the dressing ingredients. Shake to mix well.
Pour the dressing over the salad, and toss to coat.
Cover the salad, and refrigerate it until needed.
Stir the salad again before serving.

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Grilled chicken antipasto salad is everything good about an antipasto platter in one generous bowl. Grilled chicken, artichoke hearts, julienne sundried tomatoes, and salami wedges toss with fresh basil and parsley in a bright white wine vinaigrette that gets better as it sits.

Pro Tips

• Squeeze the excess water out of the artichoke hearts with a paper towel — waterlogged artichokes dilute the dressing and make the salad soggy.
• Julienne-cut the sundried tomatoes so they distribute in every forkful rather than clumping; their sweet-tart intensity ties the whole salad together.
• The vinaigrette is generous (2/3 cup olive oil with white wine, shallot, and garlic) because this salad is meant to marinate — the flavours meld as it rests.
• Cut the salami into wedges rather than thin slices so it stands up texturally against the tender chicken and artichokes.
• Make it ahead and refrigerate — an antipasto salad only improves after an hour with the dressing, and it packs perfectly for picnics.

Frequently Asked Questions

Is antipasto salad paleo?

With a clean, sugar-free salami, yes: grilled chicken, artichoke hearts, sundried tomatoes, olives-inclusive Italian flavours, and an olive oil and white wine vinaigrette.

Can I make it ahead?

Absolutely — it's designed for it. Toss everything, refrigerate, and stir again before serving so the dressing redistributes over the chicken and vegetables.

What can I use instead of salami?

Prosciutto, cooked Italian sausage, or extra grilled chicken all keep the antipasto spirit. The salad is flexible to whatever cured meat you trust.

How many does it serve?

Four to six as a main dish. It's a substantial bowl — the chicken, artichokes, and salami make it a complete meal on their own.

Recipe Card

Stav Kogan

Grilled Chicken Antipasto Salad

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 2 cups artichoke hearts, frozen or in water (be sure to squeeze out any excess water with a paper towel)
• 1 cup julienne-cut sundried tomatoes
• 8 oz salami, sliced into wedges
• 3 TBSP chopped fresh basil (about 8 leaves)
• 3 TBSP chopped fresh parsley
• 2/3 cup olive oil
• 1/3 cup white wine
• 2 TBSP minced shallot
• 1 clove garlic, minced
• 1 tsp granulated garlic
• 1 tsp honey
• ½ tsp sea salt

Method

 

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