Chicken Antipasta Salad

  • Yield: 10 cups
  • Prep: 30 mins
  • Cook: 0-15 if using raw chicken


1can California Black Olives , Halved
4cups Cooked cubed chicken
4cups Broccoli stems diced and florets separated
1large Roasted red pepper sliced
1small Jar of marinated artichokes halved
2tablespoons Capers drained
1/4cup Pine Nuts toasted
1/2cup Olive Oil
1/4cup Red Wine vinegar
11/2teaspoons Salt
1teaspoon Black Pepper
1tablespoon Italian Herb crushed
1clove Fresh Garlic minced


If using fresh chicken breast poach in seasoned water until done.  Blanch the broccoli in the chicken stock.  If using precooked  or rotissery chicken blanch the broccoli in salted boiling water for about 2 min. Stop cooking by plunging into ice water.

Combine the well drained broccoli with the chicken, red pepper, black olives, capers, pinenuts  and artichoke hearts. 

Mix together the olive oil, vinegar, salt, pepper, herb blend and garlic.  Taste for balance and add more salt if neede.

Combine the salad and vinegrette together.

Serve at room tempature or chilled. Holds well and carries well.  Great with a crusty loaf of bread