Antipasto Salad With Grilled Chicken

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1/2 cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

2 large garlic cloves, thinly sliced

Salt and freshly ground pepper

4 boneless chicken breast halves with skin, tenders separated, breasts lightly pounded

3 red bell peppers

1/4 pound thinly sliced Genoa salami or pancetta

2 tablespoons freshly grated Parmesan cheese

6 ounces assorted brine-cured olives, such as Calamata, Ni├žoise and green Sicilian, pitted and coarsely chopped ( 1/2 cup)

1 medium shallot, minced

1 tablespoon chopped capers

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

3 tablespoons finely chopped flat-leaf parsley

1 pound fresh spinach, tough stems removed

6 small radishes, cut into 1-by- 1/4 -inch matchsticks or thin wedges

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