Italian Antipasto Chicken Salad
By Better Plate RecipesAll the best parts of an antipasto platter chopped up and tossed together. Italian seasoned chicken, salty salami, fresh mozzarella, marinated artichokes, peperoncini, olives, and tomatoes piled on crisp romaine with a zippy red wine vinaigrette. It tastes like a sunny meal at a corner trattoria.
Why You’ll Love This Recipe
You will love this salad because it takes everything good about an antipasto platter and turns it into a full meal. Italian-seasoned chicken adds warm protein, while salami, mozzarella pearls, artichoke hearts, olives, peperoncini, tomatoes, red onion, basil, and romaine bring salty, creamy, briny, juicy, and crisp bites. The red wine vinaigrette is sharp enough to cut through the rich ingredients, and the honey keeps the dressing from tasting too harsh. It looks like a party salad, but it is easy to build in one large bowl. This one is especially satisfying because every forkful tastes different, yet the vinaigrette and basil pull the whole salad together. The mix is bold, colorful, and sturdy enough to serve as dinner.
What Makes This Recipe Work
This salad works because it keeps the spirit of an antipasto platter while adding enough chicken and romaine to make it a meal. Italian-seasoned chicken gives the bowl warm protein, while salami brings salty richness and fresh mozzarella adds soft, creamy bites. Marinated artichoke hearts, olives, and peperoncini give the salad its briny backbone, and cherry tomatoes plus red onion keep the flavor fresh and sharp. The red wine vinaigrette matters because it cuts through the richer ingredients with vinegar, Dijon, garlic, Italian seasoning, and a tiny bit of honey. Chopped basil at the end makes the whole bowl taste brighter. Nothing needs to be complicated here; the success comes from cutting everything into fork-friendly pieces and letting the vinaigrette tie the salty, creamy, juicy parts together.
Before You Start
Cook the chicken first so it has time to rest while you prep the antipasto ingredients. Pat the chicken dry, season it with Italian seasoning, garlic powder, salt, and pepper, and use a hot skillet so the outside turns golden while the center reaches 165°F. While it rests, chop the romaine, cut the salami into strips, drain and quarter the artichoke hearts, halve the olives and tomatoes, slice the peperoncini, and thinly slice the red onion. If using one large mozzarella ball, cut it into small cubes so it spreads evenly through the salad. Shake the red wine vinaigrette in a jar until it looks creamy. Toss gently because mozzarella and artichokes can break apart if handled too roughly. The basil and vinaigrette should land near the end so the salad tastes fresh, not dull.
Make-Ahead and Serving Notes
This antipasto salad is a good make-ahead option because the sturdy ingredients can handle some time in the fridge. Cook and dice the chicken ahead, then store it separately if you want to warm it slightly before serving. The salami, mozzarella, artichokes, olives, peperoncini, tomatoes, red onion, and basil can be prepped in advance, but keep the romaine and dressing separate until mealtime. Shake the vinaigrette again before pouring because olive oil and vinegar separate as they sit. Toss gently so the mozzarella stays whole and the artichokes do not fall apart too much. Add basil last so it stays green and fragrant. This keeps the romaine crisp and lets the briny antipasto pieces keep their bite. Add the vinaigrette gradually so the romaine is coated, not drowned.
Ingredient Notes & Easy Swaps
Chicken breasts: Pat the chicken dry before seasoning so it browns instead of steaming. Slice or dice it after resting so the juices stay in the meat.
Italian seasoning and garlic powder: These give the chicken a simple antipasto-style flavor. If your Italian seasoning contains salt, season lightly at first.
Romaine lettuce: Romaine gives the salad a crisp, sturdy base that can hold heavier toppings. Chopped iceberg or mixed greens can work, but softer greens may wilt faster.
Salami: Salami adds salty, savory flavor, so a little goes a long way. Uncured salami, turkey pepperoni, or extra chicken can be used if you want a lighter option.
Fresh mozzarella: Mozzarella pearls are easy, but a fresh mozzarella ball cut into cubes works too. Pat the cheese dry if it seems very wet.
Artichoke hearts, olives, and peperoncini: These bring the briny antipasto flavor. Drain them well so the salad does not get watery or overly salty.
Cherry tomatoes, red onion, and basil: Tomatoes add juiciness, red onion adds bite, and basil makes the salad taste fresh. Slice the onion thinly so it does not overpower the bowl.
Red wine vinaigrette: Olive oil, red wine vinegar, Dijon, Italian seasoning, garlic, and honey make a balanced dressing. The honey is small, but it helps round out the vinegar.
Italian Antipasto Chicken Salad
Description
All the best parts of an antipasto platter chopped up and tossed together. Italian seasoned chicken, salty salami, fresh mozzarella, marinated artichokes, peperoncini, olives, and tomatoes piled on crisp romaine with a zippy red wine vinaigrette. It tastes like a sunny meal at a corner trattoria.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil, plus 1 tbsp for the pan
- 1 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 large head romaine lettuce, chopped
- 4 oz sliced Genoa salami or uncured salami, cut into strips
- 8 oz fresh mozzarella pearls (or 1 ball, cubed)
- 1 (14 oz) jar marinated artichoke hearts, drained and quartered
- 1/2 cup pitted Kalamata or Castelvetrano olives, halved
- 1/3 cup sliced peperoncini
- 1 1/2 cups cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil (for dressing)
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning (for dressing)
- 1 small garlic clove, grated
- 1/2 tsp honey
Instructions
- 1Equipment: a cutting board, a chef's knife, a large salad bowl or platter, a small bowl and whisk or a small jar for the dressing, measuring spoons and cups, a large skillet, and an instant-read thermometer.
- 2Pat the chicken dry and season both sides with the Italian seasoning, garlic powder, salt, and pepper. Drizzle with 2 tablespoons olive oil and rub it in so the herbs stick.
- 3Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil is hot and moves easily around the pan, add the chicken and cook for 5 to 6 minutes per side, until the outside is golden and the thickest part reads 165°F on a meat thermometer. Move to a clean cutting board and rest for 5 minutes, then dice into bite-sized pieces.
- 4Make the dressing while the chicken rests. In a small jar, combine 1/4 cup olive oil, the red wine vinegar, Dijon, 1 teaspoon Italian seasoning, grated garlic, honey, and a pinch of salt and pepper. Screw the lid on tight and shake hard for 15 seconds until creamy.
- 5In a large salad bowl, layer the chopped romaine, salami strips, mozzarella pearls, artichoke hearts, olives, peperoncini, cherry tomatoes, and red onion. Most of the salty, briny ingredients are doing the seasoning work, so go easy on extra salt.
- 6Add the diced chicken to the bowl. Pour about three quarters of the dressing over the top and toss gently with tongs so everything is lightly coated and the artichoke pieces break apart slightly to flavor the rest.
- 7Scatter the chopped basil over the top, drizzle on the rest of the dressing, and finish with a few cracks of black pepper. Serve right away while the chicken is still slightly warm.
Tips and Tricks
- 1
Sear Chicken With Italian Herbs: Rub the chicken with olive oil, Italian seasoning, garlic powder, salt, and pepper, then sear over medium-high heat until golden and 165°F inside. The herbed crust echoes the vinaigrette and ties the chicken into the antipasto flavors.
- 2
Salt the Mozzarella Lightly: Tear the fresh mozzarella into small chunks and sprinkle with a tiny pinch of flaky salt 5 minutes before serving. The salt draws out a touch of moisture and intensifies the milky flavor, so the cheese tastes seasoned instead of bland against the punchy salami and olives.
- 3
Use a Variety of Briny Bites: Keep the salami, olives, peperoncini, and marinated artichoke hearts evenly scattered through the bowl. Those salty, tangy pieces are what make the salad taste like antipasto instead of plain chicken and romaine with dressing.
- 4
Use the Brines Wisely: A small splash of peperoncini brine can brighten the red wine vinaigrette if the salad tastes flat. Add only a teaspoon or two at a time, because the salami, olives, and peperoncini already bring plenty of salt.
Nutrition
Per serving — Calories: 585kcal, Protein: 53g, Carbs: 13g, Fat: 35g, Fiber: 2g, Sugar: 4g, Sodium: 470mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.