Italian Antipasto Chicken Salad

Name: Italian Antipasto Chicken Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, pounded to ½-inch thickness, patted dry; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil, for cooking; 4 oz (115 g) Italian salami (such as soppressata), cut into ½-inch cubes; 2 oz (55 g) prosciutto, torn into bite-sized pieces; 6 oz (170 g) fresh mozzarella, cut into ½-inch cubes; 1 cup (140 g) roasted red peppers (jarred), drained, cut into ½-inch pieces; 1 cup (140 g) marinated artichoke hearts (canned or jarred), drained, halved or quartered if large; ¾ cup (110 g) kalamata olives, pitted; 1 cup (150 g) cherry tomatoes, halved; ½ small (60 g) red onion, finely diced; ¼ cup (10 g) fresh basil, torn into bite-sized pieces; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional); 6 tbsp (90 ml) extra-virgin olive oil; 2 tbsp (30 ml) red wine vinegar; 1 clove (3 g) garlic clove, minced; ½ tsp (½ g) dried oregano; ½ tsp (2½ g) Dijon mustard; pinch red pepper flakes (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous chicken salad inspired by Italian antipasto boards, combining cubed chicken breast with cured meats, fresh mozzarella, marinated vegetables, and a red wine vinaigrette. Perfect as a make-ahead lunch, light dinner, or warm-weather side dish. Served chilled and best eaten the day it's made.

Prep: 20 min
Cook: 20 min
Wait: 15 min
Total: 55 min
Makes: About 6 cups salad, serving 4 as a main course

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Ingredients

4 servings

For the salad
1½ lbs (680 g) boneless, skinless chicken breasts, pounded to ½-inch thickness, patted dry
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil, for cooking
4 oz (115 g) Italian salami (such as soppressata), cut into ½-inch cubes
2 oz (55 g) prosciutto, torn into bite-sized pieces
6 oz (170 g) fresh mozzarella, cut into ½-inch cubes
1 cup (140 g) roasted red peppers (jarred), drained, cut into ½-inch pieces
1 cup (140 g) marinated artichoke hearts (canned or jarred), drained, halved or quartered if large
¾ cup (110 g) kalamata olives, pitted
1 cup (150 g) cherry tomatoes, halved
½ small (60 g) red onion, finely diced
¼ cup (10 g) fresh basil, torn into bite-sized pieces
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)
For the vinaigrette
6 tbsp (90 ml) extra-virgin olive oil
2 tbsp (30 ml) red wine vinegar
1 clove (3 g) garlic clove, minced
½ tsp (0.5 g) dried oregano
½ tsp (2.5 g) Dijon mustard
pinch red pepper flakes (optional)

Equipment (5)

12-inch (30 cm) skillet or sauté pan
Instant-read thermometer
Cutting board and chef's knife
Small bowl or jar for vinaigrette
Large bowl for mixing

Steps

Before you start

Pat chicken breasts dry so they cook evenly and quickly
Gather all antipasto ingredients ahead of time so assembly goes smoothly
Have a shallow baking dish or container ready to hold the finished salad

1
Sear the chickenOven 165°F / 75°C
- Heat the 1 tbsp (15 ml) olive oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering, about 2 minutes.
- Season the pounded chicken breasts on both sides with ¾ tsp (4 g) kosher salt and ¼ tsp (0.5 g) black pepper.
- Once the oil is hot, carefully lay the chicken in the pan.
- Do not move them for 6–7 minutes, until they develop a golden-brown crust on the bottom.
- Flip and cook on the other side for another 6–7 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Transfer to a plate to cool.
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Ready when: Internal temperature reaches 165°F (74°C) on an instant-read thermometer
Tip: Don't flip the chicken too early—it needs 6–7 minutes per side to brown properly and cook through without drying out.
2
Cool and cube the chicken
- Once the chicken is cool enough to handle (about 5 minutes), cut it into ½-inch (1.3 cm) cubes.
- You should have about 2 cups (280 g) of cubed cooked chicken.
- Set aside.
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Tip: Cutting the chicken into uniform cubes ensures even distribution throughout the salad.
3
Whisk the vinaigrette
- In a small bowl, whisk together 6 tbsp (90 ml) olive oil, 2 tbsp (30 ml) red wine vinegar, 1 minced garlic clove, ½ tsp (0.5 g) dried oregano, ½ tsp (2.5 g) Dijon mustard, and a pinch of red pepper flakes if using.
- Taste and adjust for balance between acidity and oil.
- The vinaigrette should smell aromatic and bright.
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Tip: Make the vinaigrette while the chicken cools so it's ready to dress the salad immediately.
4
Combine salad components
- In a large bowl, combine the cubed chicken, 4 oz (115 g) salami cubes, 2 oz (55 g) torn prosciutto, 6 oz (170 g) fresh mozzarella cubes, 1 cup (140 g) roasted red pepper pieces, 1 cup (140 g) artichoke hearts, ¾ cup (110 g) kalamata olives, 1 cup (150 g) halved cherry tomatoes, and ½ small red onion (60 g, diced).
- Toss gently to combine without crushing the tomatoes or mozzarella.
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Tip: Toss gently by hand or with a rubber spatula to keep the delicate mozzarella cubes intact and the tomatoes from breaking down.
5
Dress and rest
- Pour the vinaigrette over the salad mixture.
- Add the ¼ cup (10 g) torn fresh basil and 2 tbsp (8 g) chopped parsley if using.
- Toss gently and thoroughly, making sure all the ingredients are coated with vinaigrette.
- Let the salad sit at room temperature for 10–15 minutes so the flavors meld.
- Taste and adjust seasoning as needed with additional salt, pepper, or vinegar.
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Ready when: Salad looks evenly coated and the herbs have softened slightly
Tip: Don't over-dress—you want the vinaigrette to coat everything without pooling at the bottom. You can reserve a little extra on the side if needed.
6
Chill and serve
- Transfer the salad to a serving bowl or shallow container.
- Refrigerate for at least 15–30 minutes before serving so it's cold and refreshing.
- Serve chilled as a main course on its own or paired with crusty bread, or serve as a side to grilled fish or vegetables.
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Tip: Chilling the salad also helps the mozzarella stay firmer and more pleasant to eat.

Good to know

Tips

Drain the roasted peppers and artichokes well before adding them to the salad—excess liquid will dilute the dressing.
If serving as a main course, pair with focaccia, crusty bread, or crostini for soaking up the vinaigrette.
For a side salad, divide onto a bed of fresh greens (arugula, mixed lettuce, or spinach) and drizzle with a bit more of the vinaigrette.
Taste and adjust the vinaigrette before serving—the intensity of olives, capers, and cured meats varies by brand, so you may need more vinegar or less salt than the recipe specifies.

Make ahead

Prepare the salad (up to the chilling step) up to 4 hours ahead; cover and refrigerate. You can also prep all ingredients the night before, but assemble and dress the salad only 2–3 hours before serving to keep the mozzarella and tomatoes from breaking down too much. The vinaigrette can be made a day ahead and stored in a jar at room temperature.

Storage & reheating

Refrigerate the finished salad in an airtight container for up to 3 days. The salad will keep longer (up to 4 days) if you drain off any excess liquid that accumulates and store the vinaigrette separately, dressing it just before serving. Do not freeze. To refresh, toss gently with a splash more red wine vinegar if it dries out slightly in the fridge.

Substitutions

boneless, skinless chicken breasts → Rotisserie chicken (about 3 cups shredded or cubed), used cold. Saves 20 minutes of active cooking time. Skip steps 1 and 2; simply tear or cube the cooked meat and proceed from step 3.
fresh mozzarella → Feta cheese or provolone, cubed. Feta adds a tangier bite and won't soften as quickly; provolone provides a firmer, milder alternative.
roasted red peppers (jarred), drained → Sun-dried tomatoes (oil-packed, drained and halved) or fresh roasted peppers from the farmer's market. Sun-dried tomatoes add deeper sweetness and chewiness; fresh roasted peppers are more delicate.
red wine vinegar → Balsamic vinegar or white wine vinegar. Balsamic brings sweetness and depth; white wine vinegar is lighter and more delicate. Use the same amount.