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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.

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 50 minutes
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*
Fat 26g40%
Saturated Fat 5g25%
Cholesterol 63mg21%
Sodium 316mg13%
Potassium 464mg13%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 24g48%
Vitamin A 3360IU67%
Vitamin C 25.9mg31%
Calcium 188mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.