Italian Market Antipasto Salad with Chicken
This pretty main course salad features a harvest-full of winter greens, kidney beans, pepperoncini, little pearls of fresh mozzarella, and caramelized chicken tenders — all tossed in a house-made Italian dressing.
Servings
Produce
Romaine lettuce (Organic)
10 5 oz
Spinach (Organic)
3 1.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
3 1.5 oz
Cherry Tomato
5 2.5 oz
White button mushrooms
4 2 oz
Parsley (Organic)
.5 0.25 oz
Protein & more
Kidney Beans
13.4 6.7 oz
Pepperoncini
1.5 0.75 oz
Bocconcini (in water)
3 1.5 floz
Chicken Tenders
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Italian dressing base
Olive oil
2 1 tablespoon
White wine vinegar
1 0.5 tablespoon
Dijon mustard
1/2 0.25 teaspoon
Minced Garlic
1 0.5 Clove
Vegan sugar
1/4 0.125 teaspoon
Italian dressing herbs
Dried thyme
1/8 0.065 teaspoon
Basil, dried
1/8 0.065 teaspoon
Dried oregano
1/8 0.065 teaspoon
Granulated Onion
1/8 0.065 teaspoon
Prep ahead (optional)
a. Peel carrots into ribbons, grate, or slice thin coins. b. ¼” slice button mushrooms. c. Thinly slice lettuce or chop bite-sized. d. Trim and compost long spinach stems; rough chop leaves. e. Slice cherry tomatoes in half. f. Thinly slice red onion. g. Rough chop parsley.
Instructions
1
Cook chicken:
a. Chop chicken tenders into bite-sized pieces and season with ½ tsp salt.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add chicken tenders; cook until golden, about 4 minutes. Flip and cook another 5-6 minutes or until cooked through. Set aside to rest.
2
Assemble salad:
a. Drain and rinse kidney beans. Set aside.
b. In a large bowl, add romaine lettuce (thinly slice or chop bite-sized), spinach (trim stems, chop bite-sized), red onion (thinly slice), carrots (peel into ribbons, grate, or thin coins), cherry tomatoes (halve), white button mushrooms (¼” slice), Italian parsley (rough chop), kidney beans, bocconcini, pepperoncini (slice or leave whole), and chicken.
c. Add Italian dressing herbs to dressing base; shake vigorously. Add Italian dressing to salad and toss to coat.
3
Serve:
a. Divide antipasto salad among bowls or plates. Pour the wine and enjoy!
Chef's notes
This salad is very versatile. If you have super meat lovers, toss in some prosciutto, salami, or other Italian meats. Vegetarians can add cannellini beans, olives, or little bites of salty parmesan.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX