Italian Grinder Chicken Salad (Print View)
Grilled chicken tossed with deli meats, provolone, crisp veggies, and zesty Italian dressing for a protein-packed meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon Italian seasoning blend
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste
→ Salad Base
06 - 6 cups chopped romaine lettuce
07 - 1 cup cherry tomatoes, halved
08 - 1/2 red onion, thinly sliced
09 - 1/2 cup sliced pepperoncini
10 - 1/2 cup roasted red peppers, sliced into strips
→ Italian Deli Mix
11 - 4 slices provolone cheese, chopped into bite-size pieces
12 - 4 slices deli ham, cut into strips
13 - 4 slices Genoa salami, cut into strips
14 - 4 slices pepperoni, cut into strips
→ Dressing
15 - 1/4 cup mayonnaise
16 - 2 tablespoons red wine vinegar
17 - 1 tablespoon olive oil
18 - 1 teaspoon dried oregano
19 - 1 garlic clove, minced
20 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Set a grill or large skillet over medium-high heat and allow it to come to temperature.
02 - Coat the chicken breasts evenly with olive oil, then season both sides with Italian seasoning, garlic powder, salt, and pepper.
03 - Place the seasoned chicken on the hot grill or skillet and cook for 6 to 8 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, dried oregano, and minced garlic until smooth. Season with salt and pepper to taste, then set aside.
05 - In a large serving bowl or on individual plates, arrange the chopped romaine lettuce as the foundation. Scatter the cherry tomatoes, red onion, pepperoncini, and roasted red peppers evenly over the greens.
06 - Distribute the chopped provolone, ham strips, salami strips, and pepperoni strips over the vegetable layer.
07 - Arrange the sliced grilled chicken on top of the deli meat and cheese layer.
08 - Drizzle the prepared dressing over the salad and toss gently to coat all ingredients, or serve the dressing on the side. Serve immediately for the freshest flavor and texture.
# Expert Suggestions:
01 -
- It delivers every satisfying bite of an Italian grinder but in a lighter, salad form that wont put you to sleep afterward.
- The combination of grilled chicken with deli meats and two kinds of peppers creates a flavor punch that makes regular salads taste completely boring.
02 -
- Do not skip resting the chicken after grilling because slicing immediately sends all those flavorful juices straight to the cutting board.
- Dressing the salad too far ahead turns the romaine soggy, so keep the dressing separate if you are prepping this for a party.
03 -
- Slice the deli meats and roll them before cutting for thin, authentic strips that distribute flavor in every single bite.
- Make a double batch of the dressing and keep it in the fridge because it tastes incredible on sandwiches the next day.