30-Minute Antipasto Grilled Chicken Salad That’s Insanely Delicious

No heading needs to be written for the introduction. Let me tell you about my absolute favorite summer salad—this Antipasto Grilled Chicken Salad is what dreams are made of! Picture this: tender, herb-rubbed chicken hot off the grill, tossed with crisp greens, tangy pepperoncini, savory Italian meats, and creamy provolone cheese. It’s like having your favorite antipasto platter transformed into a fresh, satisfying meal.

I first fell in love with this combo at a backyard barbecue years ago when my Italian neighbor brought over what she called her “lazy antipasto salad.” One bite of that smoky grilled chicken with the bright, briny flavors and I was hooked. Now it’s my go-to when I want something that feels special but comes together in under 30 minutes.

What makes this Antipasto Grilled Chicken Salad so magical is how it balances hearty and light. You get all those bold Italian flavors you crave, but without feeling weighed down. The colors alone make me happy—those vibrant red tomatoes against the green olives and pale provolone cubes. And the best part? It’s as perfect for a quick weeknight dinner as it is for impressing guests at your next cookout.

Why You’ll Love This Antipasto Grilled Chicken Salad

Honestly, this salad checks all the boxes—it’s the kind of meal that makes you feel like you’ve got your life together. Here’s why it’s about to become your new favorite:

• Lightning fast – From grill to table in 30 minutes flat, even on busy weeknights
• Flavor bomb – Smoky chicken, spicy pepperoncini, salty olives and savory salami create the ultimate Italian party in your mouth
• Meal prep superstar – Works hot, cold, or room temp (perfect for packed lunches!)
• Nutrient-packed – Lean protein, fresh veggies and good fats keep you full for hours
• Endlessly adaptable – Swap in whatever antipasto favorites you’ve got in the fridge

Trust me—this is the salad that’ll make you actually excited to eat healthy.

Ingredients for Antipasto Grilled Chicken Salad

Here’s everything you’ll need to make this flavor-packed salad sing. I’ll never forget the first time I made this for friends—they couldn’t believe how simple the ingredient list was for something that tasted so restaurant-worthy!

• 2 boneless, skinless chicken breasts – Look for plump, even-sized breasts so they cook uniformly
• 1 tbsp olive oil – My secret? Use the good stuff—that grassy, peppery extra virgin oil makes all the difference
• 1 tsp Italian seasoning – The dried herb blend gives that classic Italian flavor without hunting for individual spices
• Salt and pepper to taste – I’m generous here—the seasoning should really coat the chicken
• 4 cups mixed greens – Any combo works, but I love baby arugula for its peppery kick
• 1/2 cup cherry tomatoes, halved – The sweet pop of these little guys is essential
• 1/4 cup sliced red onion – Thin slices please! Soak in ice water for 10 minutes if you want to tame the bite
• 1/4 cup sliced pepperoncini – These tangy Italian peppers are non-negotiable in my book
• 1/4 cup sliced black olives – Kalamatas work great too if you want something richer
• 1/4 cup diced salami – I use Genoa, but any good Italian salami will do
• 1/4 cup diced provolone cheese – About 1/2-inch cubes hold up best when tossing
• 2 tbsp balsamic vinaigrette – Store-bought is fine, but homemade is even better (I’ll share my recipe another time!)

Ingredient Notes & Substitutions

Here’s the beauty of antipasto—it’s all about customization! These are my go-to swaps when I’m mixing things up:

• Pepperoncini – These mildly spicy pickled peppers give that signature tang. No pepperoncini? Try banana peppers or even a few pepper flakes for heat.
• Meat options – Salami’s classic, but prosciutto adds elegance (tear it by hand for rustic charm). Cubed ham or even grilled sausage work too.
• Cheese choices – Provolone melts beautifully, but mozzarella pearls or sharp asiago are delicious alternatives. For a creamy twist, I’ll sometimes add chunks of fresh mozzarella.
• Extra veggies – Roasted red peppers are my favorite add-in when I want extra sweetness. Artichoke hearts or marinated mushrooms take it next-level fancy.
• Dressing variations – While balsamic’s my standard, a lemony Italian dressing or even a garlicky yogurt sauce makes a refreshing change.

Really, any combination that makes your taste buds happy is the right one—that’s the spirit of antipasto!

Equipment Needed

You won’t need anything fancy to make this Antipasto Grilled Chicken Salad—just a few basic kitchen tools that you probably already have on hand. Here’s what I always grab:

• Grill or grill pan – Outdoor charcoal gives that amazing smoky flavor, but my trusty cast-iron grill pan works just as well when I’m cooking indoors
• Tongs – The longer the better! Nobody wants to lose chicken skin to those grill grates
• Large mixing bowl – Big enough to toss everything without making a mess (I use my favorite wooden salad bowl)
• Sharp knife – For slicing chicken and prepping all those beautiful veggies
• Cutting board – I keep one just for meats and another for produce to avoid cross-contamination
• Measuring spoons – Eyeballing the Italian seasoning works, but precise olive oil measurements help prevent soggy greens

That’s really it! Sometimes I’ll pull out my meat thermometer if I’m being extra careful with the chicken, but after making this salad dozens of times, I can usually tell doneness by feel now.

How to Make Antipasto Grilled Chicken Salad

Now for the fun part—bringing all those amazing flavors together! I’ve made this salad so many times I could probably do it in my sleep, but I still follow these steps religiously because they guarantee perfect results every single time.

Step 1: Season and Grill the Chicken

First things first—let’s get that chicken perfectly grilled. Here’s my no-fail method:

• Pat those breasts dry – This helps the seasoning stick and gives you that beautiful golden crust
• Oil and spice massage – Drizzle on the olive oil like you’re anointing royalty, then rub that Italian seasoning all over like you mean it. Don’t be shy with the salt and pepper!
• Heat the grill right – Medium-high is the sweet spot—you want those grill marks without burning
• 6-7 minutes per side – No peeking! Let it develop that gorgeous char. The chicken’s ready when it hits 165°F inside or the juices run clear
• Rest time is sacred – Those 5 minutes off heat let the juices redistribute. Trust me—skip this and you’ll have dry chicken!

I always slice against the grain at a slight angle—it makes every bite more tender. And if a piece “accidentally” falls into my mouth while slicing? Well, that’s just quality control!

Step 2: Assemble the Salad

This is where the magic happens! My golden rule? Keep everything cold and crisp until the very last second.

• Start with the greens – Pile them high in your prettiest bowl (presentation matters!)
• Artful scattering – Tomatoes first, then onions, then all those glorious antipasto ingredients. I arrange them in little pockets of flavor rather than dumping everything on top
• Chicken crown – Fan out those beautiful slices like you’re plating at a bistro
• Dress with care – I drizzle the vinaigrette in a spiral motion, then give one gentle toss—just enough to coat without wilting the greens

The key is keeping those textures distinct—you want to taste each component separately at first, then enjoy how they harmonize in every forkful. And don’t be afraid to get hands-on with the final arrangement—I often tweak the placement of a few olives or cheese cubes until it looks just right!

Tips for the Best Antipasto Grilled Chicken Salad

After making this salad more times than I can count, I’ve picked up some game-changing tricks that take it from good to “can I get this recipe?” level. Here are my hard-earned secrets:

• Chill everything first – I pop my salad bowl in the freezer for 10 minutes before assembling. Cold greens + warm chicken = perfect temperature contrast!
• Double the chicken – When meal prepping, I grill extra breasts to have ready for quick lunches. Just add fresh greens and you’ve got a whole new meal.
• Salt your tomatoes – A tiny sprinkle on those cherry tomato halves about 5 minutes before serving makes their sweetness sing.
• Toast your seasoning – For extra depth, I sometimes warm the Italian seasoning in a dry pan for 30 seconds before rubbing it on the chicken.
• Dressing on the side – If packing for lunch, keep dressing separate in a tiny jar. Toss just before eating to avoid soggy sadness.

My biggest “aha” moment? Grill the lemons too! Halve a lemon and place it cut-side down on the grill when you flip the chicken. That smoky citrus squeezed over the finished salad? Absolute magic.

And here’s my confession—I always make extra pepperoncini. They disappear fast (especially when my husband “helps” in the kitchen). A little bowl on the side lets everyone add more heat as they like.

Serving Suggestions

Oh, let me tell you how I love to serve this Antipasto Grilled Chicken Salad—it’s all about creating that perfect Italian trattoria experience right at your table! The way you present and pair this salad can turn a simple meal into something truly special.

First, bread is a must. I always have a basket of warm, crusty Italian bread or garlic-rubbed bruschetta toast on the side. There’s something magical about using a piece to scoop up those last bits of dressing and chicken at the bottom of the bowl. For gluten-free friends, I’ll often grill some polenta slices—they catch all those flavors beautifully.

The wine pairing? Keep it light and crisp. A chilled Pinot Grigio complements the salad’s bright flavors without overpowering them. On hot summer nights, I sometimes pour a fizzy Prosecco—the bubbles cut through the richness of the salami and cheese perfectly. And for non-alcoholic options, sparkling water with lemon or an iced hibiscus tea work wonderfully.

Here’s my favorite presentation trick: serve it family-style in one big, beautiful bowl. I use my wide, shallow pasta bowl—the kind with the little ridges—so all the ingredients are visible. Layer the greens first, then artfully arrange the chicken and toppings in sections rather than mixing them all together. It looks like a colorful edible mosaic when you bring it to the table!

For individual servings, I like to use pasta plates with the shallow rims. Pile the greens high in the center, then lean the chicken slices against them like little edible fans. Scatter the remaining ingredients around the edges—it makes people feel like they’re at a fancy restaurant. And always, always have extra pepperoncini and grated Parmesan on the table for those who want to customize their plate.

Don’t forget the finishing touches! A quick drizzle of quality olive oil over everything right before serving adds gorgeous shine. Sometimes I’ll add a sprinkle of flaky sea salt or fresh cracked pepper at the table too—it makes the whole meal feel more interactive and special.

Storage & Reheating

Here’s the deal—this Antipasto Grilled Chicken Salad is absolutely best fresh, but with a few smart tricks, you can enjoy those leftovers just as much. I learned this the hard way after making a huge batch for a party and realizing I needed to save some for later!

Golden rule: Keep components separate! I store everything in these containers:

• Greens & dry toppings – In an airtight container with a paper towel to absorb moisture (lasts 2 days)
• Dressing – Tiny jar or squeeze bottle (good for 5 days in fridge)
• Grilled chicken – Sliced and sealed tight (3-4 days max for best texture)

When it’s time to eat, here’s my method:

1. Revive the chicken – Either microwave slices for just 20-30 seconds (any longer and they’ll toughen) or better yet, warm them in a dry skillet over medium heat until just heated through.
2. Crisp up cold greens – If they’ve wilted slightly, I plunge them in ice water for 5 minutes, then spin dry in my salad spinner. Works like magic!
3. Reassemble with love – Just like making it fresh, I layer everything together right before eating so nothing gets soggy.

Pro tip: Freeze the chicken separately if you won’t use it soon—thaw overnight in fridge, then reheat gently. The salad toppings? Those I always prep fresh. Nobody wants sad, mushy olives!

And listen—if the greens have gone beyond revival after a couple days? No shame in just using the chicken and antipasto bits in a wrap or pasta the next day. Waste not, want not!

Antipasto Grilled Chicken Salad FAQ

Over the years, I’ve gotten so many great questions about this salad—here are the ones that come up most often with all my tried-and-true answers:

Can I use pre-cooked chicken?
Absolutely! Leftover rotisserie chicken works beautifully here—just shred or cube it. For meal prep, I’ll often grill extra chicken on Sundays just for this salad. The key is warming it gently so it doesn’t dry out.

How long does this salad keep in the fridge?
Once assembled, it’s best eaten within a few hours. But stored properly (components separate!), you can enjoy leftovers for 2 days. The greens lose crispness after that, though the chicken and toppings still make great sandwich fillers!

What if I don’t have a grill?
No problem! A grill pan gives those nice char marks indoors. No grill pan? Just sear the chicken in a regular skillet—you’ll still get great flavor. I’ve even roasted chicken breasts at 425°F for 20 minutes when in a pinch.

Can I make this vegetarian?
You bet! Swap the chicken for grilled portobello mushrooms or zucchini, and use marinated artichokes instead of salami. The pepperoncini and provolone keep that classic antipasto vibe.

Is this salad gluten-free?
As written, yes! Just double-check your dressing and any processed meats if you’re highly sensitive. I always use naturally gluten-free Italian seasoning blends too.

Nutritional Information

Let’s talk numbers—because I know some of you (like me!) like to keep an eye on what’s going into your body. Here’s the breakdown per serving based on my standard recipe:

• Calories: 420
• Protein: 38g (that grilled chicken packs a punch!)
• Carbohydrates: 12g
• Fiber: 3g (thank you, all those fresh veggies)
• Sugar: 4g
• Fat: 24g (the good kind from olive oil and cheese)
• Saturated Fat: 8g
• Sodium: 850mg (easy to reduce by cutting back on salty toppings)

Now, here’s my chef’s disclaimer—these values are estimates based on standard ingredients. Your actual numbers might vary depending on:

• The exact size of your chicken breasts
• Specific brands of cheese and meats you use
• How generously you drizzle that dressing (I’m guilty of the heavy hand sometimes!)
• Any substitutions you make

What I love is how this salad gives you plenty of protein to keep you full, with enough healthy fats to satisfy cravings—all while keeping carbs relatively low. It’s the kind of meal that fuels my afternoon without that post-lunch slump. And if you’re watching sodium? Easy fix—just go lighter on the olives and salami, or give them a quick rinse before adding.

Remember, food is about more than just numbers—it’s about enjoyment too! This salad makes healthy eating something to look forward to, not just endure. That’s what I call a win-win.

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