Antipasto Salad

Antipasto Salad

Recipe by Sandra MyersCourse: Salads, SidesCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

1

hour 

10

minutes

Ingredients

  • For Salad
  • 1-2 boneless skinless chicken breasts, pounded to even thickness

  • 4 cups chopped mixed green lettuce

  • 3 hard boiled eggs peeled and sliced

  • 6 slices bacon cooked and chopped

  • 1 cup grape or cherry tomatoes halved

  • ½ cucumber sliced in rounds or chopped

  • 2 avocados peeled pitted and cut into slices (or chopped)

  • ½ cup crumbled feta or blue cheese

  • 1 tbsp. olive oil

  • salt and black pepper to taste

  • For Vinaigrette
  • 2 tbsp. sour cream

  • 3-4 tbsp. apple cider vinegar

  • 2 tbsp. extra virgin olive oil

  • ½ tsp garlic powder

  • Salt and pepper to taste

Directions

  • Combine chicken, salt, pepper, balsamic vinegar and garlic in a resealable zip-top bag. Give it a shake and marinate for at least 30 minutes.
  • Preheat grill to medium-high heat. Add chicken and cook for 4-5 minutes on each side, until the internal temperature reaches 165 F.
  • Remove chicken from grill and tent with foil. Let it sit and cool a bit for about 10 minutes. Slice or chop into bite-sized pieces and set aside.
  • Add all ingredients for vinaigrette in a bowl. Whisk to combine. Drizzle 1 teaspoon over sliced avocado.
  • To assemble, add lettuce in a large bowl. Top with cooked pasta, eggs, avocado, bacon, tomatoes, cucumber and cheese. Drizzle with dressing.
  • Serve immediately!
Antipasto Salad
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