Antipasti Chicken Salad
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Antipasti Chicken Salad

Tangy, crunchy, and fresh! This salad is hearty enough for a meal and is perfect wrapped up in a warm pita with provolone cheese!
Course Salad
Cuisine Italian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 salads
Calories 574kcal
Author Heather Cheney

Ingredients

  • 3/4 cup green bell pepper chopped
  • 3 tablesppon sun dried tomatoes chopped
  • 1/4 cup pitted and sliced kalamata olives
  • 1/4 cup sliced pepperonccini
  • 3/4 cup english cucumber chopped
  • 1 whole medium tomato diced
  • 1 1/2-2 cup cooked and shredded chicken breast
  • 4 slices provolone cheese
  • 4 whole pita rounds
  • 1/2 cup vegetable oil
  • 1/4 cup olive oil
  • 1/3 cup apple cider vinegar
  • 2 cloves garlic minced
  • 1/4 teaspoon kosher salt
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried dill weed

Instructions

  • Combine all salad ingredients except for the cheese and pita and set aside.
  • In a jar or bowl, combine oils with the vinegar, mustard, garlic, salt, pepper, and herbs. Whisk until creamy or use an immersion blender to mix in just a few seconds.
  • Pour ΒΌ C of dressing over the salad and toss until combined. Spoon salad over warm pita and top with a slice of provolone cheese. Serve with remaining dressing.

Nutrition

Serving: 1salad | Calories: 574kcal | Carbohydrates: 6g | Protein: 20g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 60mg | Sodium: 733mg | Potassium: 386mg | Fiber: 1g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 30mg | Calcium: 246mg | Iron: 1.2mg