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Grilled Chicken Antipasto Salad
Serves 4 |
 Ingredients
1 package Boneless, Skinless Chicken Breasts
6 cups packed torn romaine lettuce leaves
2 jars (6 1/2 ounces) marinated artichoke hearts, drained and quartered
2 jars (8 ounces) marinated mushrooms, drained
4 ounces provolone cheese, cut into strips
1 ounce (about 14 slices) sliced pepperoni
Olive oil
Red wine vinegar
Sesame breadsticks
Instructions
- Prepare grill or broiler.
- Grill or broil chicken, turning occasionally, 10 - 15 minutes or until a thermometer inserted in center registers 170º F. Remove and cut into strips.
- To serve salad, arrange lettuce over a large serving platter. Arrange sliced chicken, artichoke hearts, mushrooms, cheese and pepperoni over lettuce, each in their own mounds.
- Serve with oil and vinegar, each in a separate bottle or bowl. Serve with breadsticks.
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