Grilled Chicken Chopped Antipasto Salad

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken, organic
  • 1/2 cup Pepperoni
  • 1/2 cup Salami

• Produce

  • 2 tbsp Basil, fresh
  • 2 cloves Garlic
  • 3 cups Lettuce
  • 1 cup Red onion
  • 1 cup Tomatoes

• Condiments

  • 2 tsp Balsamic vinegar

• Baking & Spices

  • 1 3/4 tbsp Italian seasoning
  • 1/2 tsp Pepper, ground
  • 1 Dash Red pepper flakes
  • 1/2 cup Red peppers, roasted
  • 1 tsp Sea salt, fine

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

Found on lexiscleankitchen.com

Ingredients

• 1 lb. organic chicken, cut into cubes
• 2 tbsp extra-virgin olive oil
• 1 tbsp Italian seasoning
• 2 cloves garlic, crushed
• 1 tsp fine sea salt
• 1/2 tsp ground pepper
• Dash red pepper flakes
• 3-4 cups chopped lettuce
• 1/2 cup roasted red peppers, chopped
• 1 cup chopped tomatoes
• 1 cup red onion, sliced
• 1/2 cup chopped pepperoni of choice (I use Applegate)
• 1/2 cup chopped salami of choice (I use Applegate)
• 1 tsp Italian seasoning
• Optional: 1 cup fresh mozzarella, chopped
• 2 tbsp extra-virgin olive oil
• 2 tsp balsamic vinegar
• 2 tbsp fresh basil, finely chopped
• 1/2 tbsp Italian seasoning

Directions

• Chop chicken and place into a plastic bag Add all marinade ingredients into the bag, toss, and set in the fridge for 30 minutes or longer While marinating, chop lettuce, roasted red peppers, tomato, salami, pepperoni, and onion Arrange in your dish Remove chicken and heat your grill to medium heat Place chicken on the greased grill for 9-12 minutes, flipping halfway through Remove chicken and add to your salad plate Take the additional 1/2 tbsp of seasoning and sprinkle over salad In a bowl, whisk together dressing ingredients Pour over salad and enjoy