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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.

 
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