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Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette

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Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette – Fresh and delicious salad packed with grilled chicken, mozzarella cheese, tomatoes, and pepperoncini, all tossed in an amazing homemade Basil Pesto Vinaigrette.

Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette - Fresh and delicious salad packed with grilled chicken, mozzarella cheese, tomatoes, and pepperoncini, all tossed in an amazing homemade Basil Pesto Vinaigrette.

This Italian inspired Antipasto Salad is fresh, hearty and full of flavor, perfect for when you’ve got some chicken on the grill, or even chicken leftovers from the night before. It is a terrific main dish salad bursting with amazing flavors and textures.

Antipasto Salad is one of my favorite summer starters. Add some grilled chicken to it, and it becomes my most favorite summer meal. Top it off with a homemade Basil Pesto Vinaigrette, that also acts as marinade, and you’ve got the perfect main-meal salad combination.

Steak and Mushroom Kabobs with Mint Yogurt Dip - Deliciously marinated steak kabobs with mushrooms and red onions grilled to a tender perfection and served with an amazing mint yogurt dip!

But, lest not forget! A juicy and succulent piece of grilled skinless chicken breast also begs for a flavorful marinade.

Enter Basil Pesto Vinaigrette/Marinade.

Parsley Pesto Recipe - A delicious twist on basil pesto, this pesto is prepared with parsley, walnuts, and cheese! It's great for pizzas, sandwiches, toppings, even pasta!

A combination of basil pesto, vinegar, lemon juice, olive oil, salt, and pepper, infuses the chicken with high-impact flavor.

To begin, whisk together all of the marinade/dressing ingredients; put half of it in the fridge to use later as a dressing, and pour the other half in a ziploc bag and toss in the chicken breasts. Put aside for 30 minutes, or for up to 2 hours.

Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette - Fresh and delicious salad packed with grilled chicken, mozzarella cheese, tomatoes, and pepperoncini, all tossed in an amazing homemade Basil Pesto Vinaigrette.

HOW TO GRILL CHICKEN BREASTS

When ready to cook the chicken, preheat the grill to 400F and brush grill grates with oil.

Remove chicken from marinade and place on the hot grill; cook without touching for about 5 minutes, or until grill marks appear.

Flip the chicken, cover the grill, and continue to cook until done; about 7 more minutes.

Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette - Fresh and delicious salad packed with grilled chicken, mozzarella cheese, tomatoes, and pepperoncini, all tossed in an amazing homemade Basil Pesto Vinaigrette.

HOW TO MAKE AN ANTIPASTO SALAD

Chop up about 4 cups of Romaine Lettuce and place it in a large salad bowl.

Add fresh mozzarella cheese balls on top of the chopped lettuce, as well as halved cherry tomatoes and pickled pepperoncini. When chicken is done, let stand about 5 minutes before cutting it into strips.

Add the chicken strips to the salad and top with previously prepared salad dressing. Toss and serve.

Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette - Fresh and delicious salad packed with grilled chicken, mozzarella cheese, tomatoes, and pepperoncini, all tossed in an amazing homemade Basil Pesto Vinaigrette.

VARIATIONS: You can also stir in some chopped black olives and artichoke hearts, and use a store-bought Italian salad dressing in place of the homemade Basil Pesto Vinaigrette.

MORE MAIN COURSE SALADS:

Italian Pasta Salad Recipe

Steak Salad with Dijon Balsamic Dressing

Bacon, Crab and Avocado Salad

Cranberry Chicken Salad with Light Dijon Parmesan Dressing

Apples and Celery Pasta Salad with Light Caesar Dressing

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

5 from 5 votes
Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette - Fresh and delicious salad packed with grilled chicken, mozzarella cheese, tomatoes, and pepperoncini, all tossed in an amazing homemade Basil Pesto Vinaigrette.
Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette
Prep Time
30 mins
Cook Time
20 mins
Resting Time
5 mins
Total Time
50 mins
 

Fresh and delicious salad packed with grilled chicken, mozzarella cheese, tomatoes, and pepperoncini, all tossed in an amazing homemade Basil Pesto Vinaigrette.

Course: Main Course
Cuisine: Italian
Keyword: antipasto recipe, easy bbq side dish recipe, grilled chicken, salads
Servings: 6 Serves
Calories: 357 kcal
Ingredients
FOR THE BASIL PESTO VINAIGRETTE
  • 1/2 cup store-bought Basil Pesto
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • Salt and fresh ground pepper to taste
FOR THE CHICKEN
  • 1 pound 4 pieces boneless skinless chicken breasts
FOR THE ANTIPASTO SALAD
  • 4 cups chopped Romaine lettuce
  • 1 cup cherry tomatoes halved
  • 8 ounces fresh mozzarella cheese balls
  • 1 cup pickled pepperoncini
Instructions
FOR THE BASIL PESTO VINAIGRETTE
  1. In a bowl combine pesto, olive oil, vinegar, and lemon juice; add salt and pepper to taste and whisk until combined.
FOR THE CHICKEN
  1. Pour half of the vinaigrette in a ziploc bag and place the other half in the fridge.
  2. Add the chicken breasts to the ziploc bag, seal it and shake it all up until well combined.
  3. Place in the fridge for 30 minutes, or for up to 2 hours.
  4. When ready to cook, preheat the grill to 400F.
  5. Brush grill grates with olive oil.
  6. Remove chicken breasts from marinade and place them on the hot grill; cook without touching until the chicken breasts start getting some grill marks, about 5 minutes.
  7. Turn the chicken breasts over, cover the grill, and let finish cooking, about 7 more minutes, depending on the thickness of the chicken.
  8. Chicken is done when a meat thermometer registers 165 degrees Fahrenheit.
  9. Remove chicken from grill; cover and let rest for 5 minutes before cutting.
FOR THE ANTIPASTO SALAD
  1. In the meantime, prepare the salad and transfer the chopped lettuce to a large salad bowl.
  2. Top lettuce with tomatoes, cheese, and pepperoncini.
  3. Cut the chicken breasts into strips and add to the salad.
  4. Pour the remaining basil pesto dressing over the salad; toss to combine.
  5. Serve.
Recipe Notes

WW FREESTYLE POINTS: 10

Nutrition Facts
Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette
Amount Per Serving
Calories 357 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 5g 25%
Cholesterol 63mg 21%
Sodium 316mg 13%
Potassium 464mg 13%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 24g 48%
Vitamin A 67.2%
Vitamin C 31.4%
Calcium 18.8%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.

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10 Responses
  1. Hi Katerina…! this looks awesome and many colorful, i was glad to see your post…i will tried to making this antipasto salad…by your recipe…Thanks for sharing & keep shared your new amazing recipes….!

  2. love this version, great tweak to the traditional one I’d get from my favorite Italian restaurant with a bunch of other ingredients that I don’t really like, difference here is that I like all of them so thank you!

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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