Regardless of the time of year, chicken salad recipes are some of the most welcome dishes for many individuals and families. It does not matter whether it is cold outside or sweltering hot, chicken salads are always a refreshing meal or snack. For many families and single individuals as well, boneless chicken is one of the most substantial types of foods on their grocery shopping list. The reason for this is that the meat is less expensive than so many others. It also has a flavor you can work with to create all sorts of delicious dishes and snacks.
If you are searching for an easy to make chicken salad you can make at home, you can learn how to make this antipasto grilled chicken salad. You can cook the meat on the grill to give it a wonderful mouthwatering flavor and aroma. If you are in the mood for an Italian inspired chicken salad, this is just the salad you should make. Imagine the wonderful blending of flavors of grilled chicken, marinated mushrooms and marinated artichoke hearts or quarters in a bed of fresh vegetables with scrumptious antipasto vinaigrette. You can make even more of it by doubling or tripling the ingredients.
Recipe for Antipasto Grilled Chicken Salad
What You Need
How to Make It
Rinse and drain the water from the boneless skinless chicken breast halves. Place the chicken into a plastic zip lock food bag or a large plastic container with a tight fitting lid. Add the buttermilk and turn the chicken to cover meat completely. Turn once, while placing the marinating chicken in the refrigerator for about 2 to 3 hours before preparation time.
Using a food processor you will add the red wine vinegar, salt and garlic cloves, and then process for about 30 seconds. Allow this mixture to sit for about 5 minutes and then add the oregano, minced basil, virgin olive oil, pepper, red pepper flakes, and 3 marinated artichoke hearts. Process for 1 minute or until the mixture is smooth. Add the red bell pepper and process to chop just long enough to finely chop the bell pepper.
Cut the red onion into lengthwise slices and then add to the mixture, salt and pepper to taste. Set aside until needed.
Fire up the grill and cook the grilled chicken over hot coals for about 12 to 15 minutes or until done. Remove from heat. Cut into strips and arrange on a bed of lettuce, onion slices, artichoke hearts or quarters, marinated mushrooms, grated carrots and ripe red tomato slices or quarters. Spoon the antipasto vinaigrette over the top of each serving before serving.
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If you are searching for an easy to make chicken salad you can make at home, you can learn how to make this antipasto grilled chicken salad. You can cook the meat on the grill to give it a wonderful mouthwatering flavor and aroma. If you are in the mood for an Italian inspired chicken salad, this is just the salad you should make. Imagine the wonderful blending of flavors of grilled chicken, marinated mushrooms and marinated artichoke hearts or quarters in a bed of fresh vegetables with scrumptious antipasto vinaigrette. You can make even more of it by doubling or tripling the ingredients.
Recipe for Antipasto Grilled Chicken Salad
What You Need
- 1 pound boneless skinless chicken breast halves
- ¾ cup buttermilk
- ¼ cup red wine vinegar
- 1 teaspoon salt
- 3 garlic cloves
- 1/3 teaspoon oregano
- 2 Tablespoons minced basil
- 1 cup virgin olive oil
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 container marinated artichoke hearts
- 1 finely chopped red bell pepper
- 1 large red onion
- ½ pound marinated mushrooms
How to Make It
Rinse and drain the water from the boneless skinless chicken breast halves. Place the chicken into a plastic zip lock food bag or a large plastic container with a tight fitting lid. Add the buttermilk and turn the chicken to cover meat completely. Turn once, while placing the marinating chicken in the refrigerator for about 2 to 3 hours before preparation time.
Using a food processor you will add the red wine vinegar, salt and garlic cloves, and then process for about 30 seconds. Allow this mixture to sit for about 5 minutes and then add the oregano, minced basil, virgin olive oil, pepper, red pepper flakes, and 3 marinated artichoke hearts. Process for 1 minute or until the mixture is smooth. Add the red bell pepper and process to chop just long enough to finely chop the bell pepper.
Cut the red onion into lengthwise slices and then add to the mixture, salt and pepper to taste. Set aside until needed.
Fire up the grill and cook the grilled chicken over hot coals for about 12 to 15 minutes or until done. Remove from heat. Cut into strips and arrange on a bed of lettuce, onion slices, artichoke hearts or quarters, marinated mushrooms, grated carrots and ripe red tomato slices or quarters. Spoon the antipasto vinaigrette over the top of each serving before serving.
To continue please click here
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