Antipasto Chef's Salad is a modern British recipe for a classic salad of chicken, ham, bell peppers and onion marinated in chicken stock with herbs, vinegar and spices that is served in a layer of lettuce leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Antipasto Chef's Salad.
450g skinless, boneless chicken breasts, poached and cut into strips (about 5 x 3cm)
225g smoked ham, julienned
1 medium red bell pepper, de-seeded and julienned
1 medium green bell pepper, de-seeded and julienned
1 medium onion, halved and thinly sliced
1 Romaine lettuce, rinsed, drained and torn into bite-sized pieces
12 kalamata olives
Method:
Whisk together the marinade ingredients in a small bowl. In a separate bowl add the chicken, ham, bell peppers and onion. Pour over the marinade, toss to combine, cover and set aside to marinate at room temperature for 2 hours, tossing occasionally.
After this time, drain the marinade (reserve 60ml). Divide the lettuce between large salad bowls, arrange the marinated ingredients on top. Garnish with the kalamata olives and a little of the reserved marinade and serve. This is intended as an antipasto, a light starter intended to whet the appetite before the main meal.
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