Ingredients:
3 boneless/skinless cooked chicken breasts (cut into bite size pieces)
1 lb. salami (chopped)
2 dozen cherry tomatoes (cut in half)
1/2 lb. piece provolone cheese (cut into mini-cubes)
1 red pepper (seeds removed and cut into bite size pieces)
1 green pepper (seeds removed and cut into bite size pieces)
Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
3 cloves of garlic (chopped)
1/2 tsp. salt
1/2 tsp. black pepper
Direction:
1. Put all antipasto ingredients in a bowl.
2. Mix dressing ingredients in a separate bowl.
3. Pour half of the dressing over antipasto salad. Mix together.
Serve cold. Serves 4. You can add remaining dressing separately, if guests want more.
Love all the ingredients. Donna
Looks delicious, John. All of your recipes are wonderful Jan.Smithers CA
A great way to start off a dinner. Kristin
A very nice looking antipasto. Georgia
Our family enjoyed the antipasto salad very much. Gina
Many good ingredients. Taylor
I love antipasto and Italian bread. Lisa Hellman
So many tatsy things in one dish. Sidney G. Ft. Lauderdale, Florida
You know how you added sesame stick to your snap pea recipe? How about adding some to the antipasto? Lisa Levin Jersey City, NJ