Antipasto Salad
(Raquel - raque2000)

This is great for lunch, I made a large amount because DH was having lunch with me today, it was great! The amounts are not exact, I tend to eyeball my recipes a lot, sorry!

5 slices of dry salame (I use low sodium, no msg Trader Joe's brand), sliced thinly
1 1/2 chicken breast, either sauted or poached (add rosemary, salt and pepper to the water), sliced thinly
1 thick slice of Monterrey Jack cheese, cubed
1 tbsp chopped red pepper
2 tbsps chopped green onion
5 black olives, pitted, chopped
1 1/2 cup of spinach, shredded
1 heart of Romaine lettuce (or whatever lettuce you favor), shredded

Dressing:

1 tbsp mayo,
1 tbsp sour cream,
olive oil,
vinegar,
salt and black pepper to taste.

BTW, this dressing is good with any salad, it's a good idea to prepare a little more and save it for later use, it keeps for a few days quite well.

Optional: capers, chopped chile

Mix all the ingredients and toss (the chicken breast shouldn't be hot, I slice it and spread it on a plate to cool faster) until well mixed, prepare the dressing separately and then add to salad, toss until well coated and voila!

I also like to place a couple of whole slices of salame and cucumber on the plate before serving.