Ingredients
For the Salad:
- 1 box cooked fusilli pasta, cooled
- 1 package Pasture Project Eureka Lemon Chicken Breast, cooked and diced
- 1 Olympia Provisions rosette d’oregon salami, diced
- 1/2 Olympia Provisions rosette d’oregon salami, sliced as thin as possible into rounds
- 1 cup diced sharp provolone cheese
- 1 medium zucchini, diced, sautéed and cooled
- 2 cup chopped broccolini, sautéed and cooled
- 1 head chopped Treviso or radicchio
- 1 cup chopped mixed olives
- 2 cup mozzarella pearls
- 1/2 cup fresh basil, chopped
For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place salami rounds on a baking sheet and broil until crisp. Set aside.
- Add all ingredients (except the salami crisps) to a large mixing bowl and thoroughly mix until combined.
- Plate the salad in individual servings, top with salami crisps and enjoy!
Tips
- Make sure all the sautéed vegetables are cooled before adding them to the salad to avoid wilting the other ingredients.
- You can prepare the salad a few hours in advance and store it in the refrigerator to let the flavors develop further.
- Add the chicken juices from the pan into the salad.