Shelly's Recipe

GRILLED CHICKEN ANTIPASTO SALAD

Category: Salads - Poultry

4-6 boneless, skinless chicken breasts
6 cups packed torn romaine lettuce leaves
2 (6 1/2 oz) jars marinated artichoke hearts, drained and quartered
2 (8 oz) jars marinated mushrooms, drained
4 oz provolone cheese, cut into strips
1 oz sliced pepperoni (about 14 slices)
Olive oil
Red wine vinegar
Sesame breadsticks

Prepare grill or broiler. Grill or broil chicken, turning occasionally, 10 to 15 minutes or until a meat thermometer inserted in center registers 170 degree. Remove and cut into strips.

To serve salad, arrange lettuce over a large serving platter. Arrange sliced chicken, artichoke hearts, mushrooms, cheese and pepperoni over lettuce, each in their own mounds. Serve with oil and vinegar, each in a separate bottle or bowl. Serve with breadsticks.