Grilled chicken antipasto

Serves 8 people

Ingredients

1 1/2 lbs. already-grilled skinless boneless chicken breast (defrosted, if previously frozen)

6 cups packed, torn romaine lettuce leaves

4 6 1/2-oz. jars marinated artichoke hearts, drained and quartered

3 8-oz. jars marinated mushrooms, drained

8 oz. provolone cheese, cut into strips

2 oz. (about 28 slices) sliced pepperoni

Olive oil

Red wine vinegar

Sesame bread sticks

Instructions

1. To serve salad, arrange lettuce over a large serving platter.
2. Arrange individual mounds of grilled sliced chicken, artichoke hearts, mushrooms, cheese and pepperoni over lettuce.
3. Serve with oil and vinegar, each in a separate bottle or bowl.
4. Serve with bread sticks.

Source: Adapted from Perdue

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