Italian Fall Salad


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


  1. Season the chicken with the salt and the pepper.
  2. In a medium skillet over medium-high heat, heat 1 tablespoon of the oil.
  3. 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.
  4. Transfer the cooked chicken to a plate and allow it to rest, about 5 minutes.
  5. Thickly slice the rested chicken.
  6. In a large bowl, add the spinach, the red onion, the tomatoes, the artichoke hearts, and the salami.
  7. In a medium bowl, whisk together the remaining olive oil, the lemon juice, the balsamic vinegar, the basil, and the garlic until well-blended.
  8. Pour the dressing over the salad ingredients and mix.
  9. Arrange the sliced chicken over the salad.
  10. Serve.

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