Go Back
–+ servings

Italian Fall Salad

ChickenFallLow-CarbStove-Top
Time :50 minutes
Yield :4 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

This salad skipped the sad desk-lunch era and went straight to Italian bistro energy!
Peppery spinach, tangy artichokes, chewy sun-dried tomatoes, salty salami, and juicy seared chicken get tossed in a garlicky balsamic dressing for a colorful, satisfying salad that’s ready before you can say “what’s for dinner?”
Hack it:
Swap the spinach for arugula, kale, romaine, or a mix of bitter greens.
Add mozzarella pearls, shaved Parmesan, provolone, or crumbled feta for extra richness.
Throw in roasted red peppers, olives, cucumber, or sliced pepperoncini for more Italian-style flavor.
Add toasted pine nuts, almonds, or crispy chickpeas for extra crunch.
Give the dressing more punch with Dijon, red pepper flakes, or a little honey.
Swap the chicken for grilled shrimp, crispy prosciutto, white beans, or sliced steak.
Leftovers:
Stuff the salad into a toasted ciabatta with mozzarella for an Italian-style sandwich.
Chop everything finely and toss with cooked pasta for a quick antipasti pasta salad.
Turn the chicken and toppings into a loaded flatbread with mozzarella and a balsamic drizzle.
Pile the leftovers over toasted sourdough with a fried egg for an easy brunch.
Add the salad to a warm grain bowl with farro or quinoa and extra Parmesan.

Ingredients

For the chicken:

  • 1 chicken breast
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon olive oil

For the salad:

  • 6 ounces spinach
  • 1/4 red onion, chopped
  • 1/3 cup sun-dried tomatoes, chopped
  • 1 cup artichoke hearts, roasted, drained, and chopped
  • 1 cup salami, chopped

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh basil, chopped
  • 1 clove garlic, minced

Directions

  • Season the chicken with the salt and the pepper.
  • In a medium skillet over medium-high heat, heat 1 tablespoon of the oil.
  • Sear the seasoned chicken on each side in the hot oil until an instant thermometer reads 165 degrees F, about 4-5 minutes per side.
  • Transfer the cooked chicken to a plate and allow it to rest, about 5 minutes.
  • Thickly slice the rested chicken.
  • In a large bowl, add the spinach, the red onion, the tomatoes, the artichoke hearts, and the salami.
  • In a medium bowl, whisk together the remaining olive oil, the lemon juice, the balsamic vinegar, the basil, and the garlic until well-blended.
  • Pour the dressing over the salad ingredients and mix.
  • Arrange the sliced chicken over the salad.
  • Serve.
×