Antipasto Chopped Chicken Salad

This awesome recipe originated with my ultra-talented friend, Nicole, who has her own amazing (although non-paleo) cooking blog. With a couple of substitutions, I morphed her recipe into this delicious paleo salad. To quote my husband, "This is the best chopped salad I've ever had!" He's requested that I keep the yummy salad dressing on hand for lunch salads. This meal is definitely hearty enough for dinner. I made the dressing using a food processor, but you can also make it using a whisk. Let me know if you enjoyed this recipe as much as we did!

Adapted from The Galley Gourmet.


Serves 6 (main).

Vinaigrette
Ingredients
1/2 cup white balsamic vinegar
1 cup extra virgin olive oil
2 Tbsp shallots
2 tsp garlic
2 tsp Dijon mustard
3 Tbsp paleo mayonnaise
1 tsp sea salt
1/4 tsp freshly ground black pepper

Preparation

1. In a blender or food processor, combine the vinegar, shallots, garlic, mustard, and mayonnaise. Process to combine.
2. With the processor running, slowly add the oil in a steady stream to emulsify.
3. The vinaigrette can be made and kept refrigerated in an airtight container for 3-5 days.

Salad

Ingredients

3 cups cooked chicken, shredded

1 bunch basil, thinly sliced

2 heads Romaine lettuce, julienned

5 oz dry Italian salame, julienned

1 cup grape tomatoes, halved

1 cup cucumber, halved, seeded, and diced

1 butternut squash, peeled, seeded, and cut in 1/2 inch dice

1 avocado, peeled, pitted, and diced

1 - 2 Tbsp coconut or olive oil

Preparation

1. Roast butternut squash, tossed with melted coconut oil or olive oil, in a 450 degree oven for about 20 minutes or until fork tender. Remove from oven and let cool.
2. In a medium bowl, toss the shredded chicken and basil with 1/3 cup of the vinaigrette.
3. Arrange the lettuce on each serving plate, or on a large platter if serving family style.
4. On top of the lettuce, arrange the chicken and basil mixture, salame, tomatoes, cucumber, squash, and avocado.
5. Lightly season with salt and pepper.
6. Drizzle with vinaigrette and serve, passing the remaining vinaigrette on the side.