Italian Chicken Salad - AIP

Prep Time

5 minutes

Cooking Time

20 minutes


4 servings


2 boneless skinless chicken breasts, cubed

Italian Salad Dressing:

1/3 cup olive oil (2.66oz/78ml)
1 1/2 tbsp balsamic vinegar (1.5 oz/39ml)
1 garlic clove, diced
1 tsp Italian seasoning mix



Make the dressing at least 1 day ahead of time to allow the flavours to all marry.  It can sit in an airtight jar on the counter overnight.

Cut your chicken breasts into bite sized pieces, and put them in a bowl.  Pour the dressing over the chicken and cover with saran, or use a bowl with a fitted lid.  Stir it up so that all the chicken pieces are covered, and place in the fridge for 2 hours or more to marinate.

Preheat oven to 350F/176C.  Remove chicken pieces from the bowl with a slotted spoon and drain as much of the oil dressing as possible, arrange chicken pieces on a parchment covered baking sheet.  

Bake for 20 minutes.  Can be eaten warm with veggies, or chilled with salad.  


I was actually in the mood for souvlaki when I came up with this, but I didn't have any lemon juice or white balsamic vinegar for the acid.  Acid marinades make the meats tender, lemon is typically what is used for souvlaki.  I love how this turned out though!  If you like Italian salad dressing, you'll love this.

Serve on a Big Ass Salad, or as I have here, on fresh, whole lettuce leaves.  These shown are from my own garden  :)


my own cravings