Italian Grinder Chicken Salad (Printable)
Italian-inspired salad with grilled chicken, deli meats, provolone, and zesty dressing. High protein, ready in 35 minutes.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon Italian seasoning
04 - 1/2 teaspoon garlic powder
05 - Salt and 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
→ Italian Grinder Mix
11 - 4 slices provolone cheese, chopped
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 pepper, to taste
# How To Make:
01 - Preheat a grill or large skillet over medium-high heat until thoroughly hot.
02 - Coat the chicken breasts evenly with olive oil, Italian seasoning, garlic powder, salt, and pepper.
03 - Grill or sear the chicken for 6 to 8 minutes per side until fully cooked through and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, dried oregano, minced garlic, salt, and pepper until smooth and well combined.
05 - In a large serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, pepperoncini, and sliced roasted red peppers.
06 - Scatter the chopped provolone, ham strips, salami strips, and pepperoni strips over the salad base.
07 - Arrange the sliced grilled chicken over the top of the assembled salad.
08 - Drizzle the dressing over the salad and toss gently to combine, or serve with the dressing on the side. Serve immediately for the best freshness.
# Expert Tips:
01 -
- It captures every bold flavor of an Italian grinder sandwich without the heavy bread weighing you down after lunch.
- The combination of grilled chicken with salty deli meats and tangy pepperoncini creates a protein packed meal that actually keeps you full for hours.
02 -
- Do not slice the chicken while it is still hot because the juices will run out and leave the meat dry.
- Adding the dressing too far ahead of serving will make the romaine soggy and the pepperoncini lose their bite.
03 -
- Warm the chicken slightly before placing it on the salad because the gentle heat releases the cheese aromas and makes the whole dish more appetizing.
- Use a mandoline slicer for the red onion to get paper thin rings that distribute flavor without overwhelming any single bite.