Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette Recipe

Cooking Directions

• STEP 1.Start by grilling the chicken breasts until they are cooked through and have nice grill marks.
• STEP 2.While the chicken is grilling, prepare the vegetables by washing and chopping them into bite-sized pieces.
• STEP 3.In a large bowl, combine the grilled chicken, vegetables, olives, and artichoke hearts.
• STEP 4.To make the basil pesto vinaigrette, blend together fresh basil leaves, garlic, olive oil, lemon juice, and salt and pepper until smooth.
• STEP 5.Drizzle the basil pesto vinaigrette over the salad and toss to coat everything evenly.
• STEP 6.Serve the Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette as a main course or as a side dish at your next gathering.

Cooking Tips

• You can marinate the chicken in Italian dressing or your favorite marinade before grilling for extra flavor.
• Feel free to add other antipasto ingredients like roasted red peppers, pepperoncini, or prosciutto to customize the salad to your taste.
• Make sure to let the grilled chicken rest for a few minutes before slicing it to keep the juices locked in.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If making ahead, keep the basil pesto vinaigrette separate and dress the salad just before serving to prevent it from getting soggy.
• Garnish the salad with some fresh basil leaves and grated Parmesan cheese for an extra touch of flavor.