Name: Italian Market Antipasto Salad with Chicken
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 4 servings
Cuisine: italian

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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

Wine pairing: Grenache

Active time:

Total time: 16 mins 20 minutes

Produce

Romaine lettuce

10 5 oz

Perpetual Spinach

3 1.5 oz

Red Creole Onion

1/2 0.25 Whole

Carrot

3 1.5 oz

Cherry Tomato

5 2.5 oz

White button mushrooms

4 2 oz

Parsley Giant Of Italy

.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 oz

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:

Johnson’s Backyard Garden,
Austin TX

Gundermann Acres,
Wharton County, TX

Fagan Family Farm

Lone Star Herbs,
League City, TX

G&S Groves,
Mission, TX

The Farm Patch,
Pleasanton, TX

Kitchen Pride,
Gonzales, TX

Fruitful Hill Farm,
Bastrop, TX

J&B Farms,
Hondo, TX

Martinez Farms,
Pleasanton, TX

J&D Farms

Village Farms,
Marfa, TX

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Servings

Wine pairing: Grenache

Active time:

Total time: 16 mins 20 minutes

Produce

Romaine lettuce

10 5 oz

Perpetual Spinach

3 1.5 oz

Red Creole Onion

1/2 0.25 Whole

Carrot

3 1.5 oz

Cherry Tomato

5 2.5 oz

White button mushrooms

4 2 oz

Parsley Giant Of Italy

.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 oz

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)

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

3

Serve:a. Divide antipasto salad among bowls or plates. Pour the wine and enjoy!

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.

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.

Serve:
a. Divide antipasto salad among bowls or plates. Pour the wine and enjoy!