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Antipasto Chef's Salad
Yields 4 servings
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1 cup chicken broth
1/2 cup olive oil
1 tsp. marjoram
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. honey
1/2 tsp. pepper
dash of cayenne
1/4 cup lemon juice (substituted for red wine vinegar)
1 pound of skinless, boneless chicken breasts, poached and julienned (cut
into 2 x 1/4" strips)
1/4 pound smoked ham, julienned
1 medium red bell pepper, julienned
1 medium green bell pepper, juliennned
1 medium onion, halved and thinly sliced
Toss to coat with marinade. Cover and marinate at room temperature for 2 hours, or refrigerate overnight, tossing occasionally.
To serve, drain marinated ingredients, reserving 1/3 cup of marinade. Toss
reserved marinade with: 1 head of Romaine Lettuce, rinsed, dried and torn into bite-sized pieces.
Put lettuce in large salad bowls, and with a slotted spoon, arrange some of the marinated ingredients on top of each salad.
Garnish with: 12 Kalamata or oil-cured Mediterranean olives.
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