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Grilled Chicken Antipasto Salad – paleo recipe
Stav Kogan

Grilled Chicken Antipasto Salad

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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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