Chicken Antipasto Salad Recipe
House salad with boneless grilled chicken breast, mozzarella, fontinella, roasted red peppers, red onions, House Italian dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Dressing Ingredients
Method
Salad Preparation
- 1
Grill the Chicken
Preheat your grill to medium-high heat. Season the boneless chicken breasts with salt and pepper or your favorite seasoning. Grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing into strips.
- 2
Prepare the Vegetables
While the chicken is resting, slice the roasted red peppers and red onions. You can use jarred roasted red peppers for convenience or make your own by roasting fresh peppers in the oven. Slice the red onions thinly.
- 3
Assemble the Salad
In a large salad bowl, combine the mixed salad greens, sliced grilled chicken, mozzarella cheese (cubed or pulled apart), fontinella cheese (shredded), roasted red peppers, and red onions. Toss gently to mix the ingredients.
Dressing Application
- 4
Dress the Salad
Drizzle the house Italian dressing over the salad mixture. Start with half a cup and add more to taste. Gently toss the salad again to ensure even distribution of the dressing.
- 5
Serve
Divide the salad into serving bowls or plates and serve immediately. Enjoy your Chicken Antipasto Salad!
