Italian Antipasto Salad with Balsamic Vinaigrette

Season 24 oz of chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill or pan-sear for about 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.

While the chicken cooks, wash and dry 1 head of romaine lettuce and 1/2 head of radicchio. Tear into bite-sized pieces and place in a large serving bowl.

Slice 8 oz of Italian dry salami and 6 oz of provolone cheese into thin rounds. Tear 4 oz of prosciutto into smaller pieces.

Drain 12 oz of marinated artichoke hearts and 8 oz of roasted red peppers. Cut the artichokes into quarters if whole, and slice the peppers into strips.

Halve 2 cups of cherry tomatoes. Drain 1 cup of kalamata olives.

For the vinaigrette, mince 2 garlic cloves and place in a small bowl. Add 1/4 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Slowly whisk in 1/2 cup extra virgin olive oil until emulsified. Taste and adjust seasoning if needed.

Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden, tossing frequently to prevent burning.

Tear 1/2 cup fresh basil leaves and chop 2 tablespoons fresh oregano.

Arrange the lettuce mixture on a large platter or in a bowl. Layer the sliced chicken, salami, prosciutto, provolone, and 8 oz mozzarella balls over the greens.

Add the artichoke hearts, roasted red peppers, olives, and cherry tomatoes.

Sprinkle with toasted pine nuts, fresh basil, and oregano.

Drizzle about half of the vinaigrette over the salad, serving the remaining dressing on the side.

Gently toss just before serving, or serve components arranged on a platter for guests to build their own portions.