Antipasto Salad
Kayla Castle • May 19, 2021
Hello Italian balsamic salad goodness. This is one of my favorite salads to make. Veggie packed with leafy greens, artichokes, tomatoes and roasted red bell peppers. Chicken marinated in Italian seasoning and grill till perfect. Lastly the delicious balsamic dressing, this salad will be your new go-to favorite!
Recipe
Ingredients:
• 5 Marinated artichoke hearts, chopped
• 2 Marinated roasted red peppers from a jar, chopped
• 6oz leafy greens, I used spring mix, roughly chopped
• 1/3 cup shredded mozzarella, optional
• 1 packet Italian dressing seasoning packet
• ½ teaspoon garlic powder
• 2 handfuls cherry tomatoes, quartered
• 1 tablespoon hemp seeds
• 1lb chicken tenders, cut into bite size pieces
• 1/3 cup balsamic vinegar
• 4 tablespoons olive oil, divided
Method:
1. Prep chicken by cutting tenders into bite size pieces and placing in Ziploc bag. In Ziploc bag add 1 tablespoon of Italian seasoning packet and 2 tablespoons olive oil. Shake to coat chicken with marinade and let marinate for 30 minutes.
2. When chicken is done marinating preheat grill to medium-high heat. Cook to no longer pink about 3-4 minutes per side. Remove and set aside
3. In a small bowl whisk together the remaining balsamic vinegar, 2 tablespoons olive oil, garlic powder and 2 tablespoons Italian seasoning packet. Set aside
4. In a large bowl add all chopped veggies, mozzarella cheese and chicken. Pour dressing over and toss salad. Sprinkle hemp seeds on top and a drizzle of balsamic glaze if desired. Enjoy!
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