Antipasto Salad from Just A Pinch of Ginger -

Print Recipe

Antipasto Salad from Just A Pinch of Ginger

Course: dinner, lunch, potluck, Salad

Servings:

Calories: 432kcal

Author: Deidre at Just A Pinch of Ginger

Ingredients

4 chicken breasts
3 tbs extra virgin olive oil
2 tbs garlic dried
1 tbs sea salt
1 tbs oregano dried
1 tbs basil dried
1 tsp marjoram dried
1 tsp thyme dried
1 tsp black pepper
1/2 cup parmesan cheese dried & grated
3 heads of romaine lettuce washed and torn into bite-size pieces
2 cups cherry tomatoes sliced in half
1 cup kalamata olives pitted
1 cup caper berries
1 cup fresh basil leaves torn
3/4 cup Parmesan cheese shaved thinly
1/2 cup pistachios shelled

Instructions

Pre-heat oven to 400.
Combine garlic, salt, oregano, basil, marjoram, thyme, pepper and parmesan in a small bowl, mix well
Use olive oil to grease a small pan, rub chicken breasts with spice mixture and arrange in pan.
Bake for approximately 20 minutes, until inside of chicken is white. Set aside to cool.
Meanwhile, in a large bowl, add the lettuce, tomatoes, olives and caper berries, slowly add in about a cup of the dressing, toss until covered.
Sliced the chilled chicken breasts into thin strips.
On a large platter gently toss the salad with the chicken strips.
Use the basil leaves, shaved parmesan and pistachios to garnish...sprinkle on more dressing if you so desire.

Notes

To make salad dressing combine: 1 cup extra virgin olive oil, 3/4 cup red wine vinegar, 2 tbsp balsamic reduction, 2 tbsp honey, 2 tbsp fresh lemon juice, 2 tbsp minced garlic, 1 tbsp sea salt, 1 tbsp dried oregano, 1 tbsp dried basil, 1 tbsp caper berry brine, 1 tsp dried marjoram, 1 tsp, dried thyme, 1 tsp black pepper. Whisk or shake well and store in refrigerator until needed. Can also be used as marinade.

Nutrition