Antipasto Chopped Chicken Salad

serves 6 main salads


For the Vinaigrette

makes about 2 cups

1/2 cup white balsamic vinegar

2 Tablespoons minced shallots

2 teaspoons minced garlic

2 teaspoons Dijon mustard

3 Tablespoons mayonnaise

1 cup Extra Virgin olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


For the Salad

3 cups cooked chicken, shredded 

1 bunch basil, thinly sliced/chiffonade

2 heads Romaine lettuce, julienned

5 ounces dry Italian salame, julienned

1 cup julienned aged provolone cheese

1 cup grape tomatoes, halved

1 cup halved, seeded, and thinly sliced English cucumbers 

1 (15-ounce) can garbanzo beans, drained and rinsed

1/2 cup shaved Parmiggiano-Reggiano cheese

Kosher salt and freshly ground black pepper


For the Vinaigrette

In a blender, combine the vinegar, shallots, garlic, mustard, and mayonnaise; process to combine.  With the blender running, slowly add the oil in a steady stream to emulsify.  The vinaigrette can be made and kept in an airtight container for 3-5 days.


For the Salad

In a medium bowl, toss the shredded chicken and basil with 1/3 cup of the vinaigrette.  

Arrange the lettuce on each serving plate or on a large platter if serving family style.  On top of the lettuce, arrange the chicken and basil mixture, salame, provolone, tomatoes, cucumbers, and garbanzo beans.  Lightly season with salt and pepper.  Drizzle with the vinaigrette and serve, passing the remaining vinaigrette on the side.  Enjoy!


Printed from thegalleygourmet.net