Antipasto Chef's Salad

Antipasto Chef's Salad
Yields 4 servings
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Ingredients

  • 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

Instructions

  • 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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