Italian Grinder Chicken Salad (Printable View)
Grilled chicken, deli meats, provolone, and fresh veggies tossed in a zesty Italian dressing for a hearty meal.
# 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
# Cooking Steps:
01 - Preheat an outdoor grill or large skillet over medium-high heat until 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 the internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then slice 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 bowl, layer the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, sliced pepperoncini, and sliced roasted red peppers.
06 - Scatter the chopped provolone cheese, ham strips, salami strips, and pepperoni strips over the salad base.
07 - Arrange the sliced grilled chicken over the assembled salad ingredients.
08 - Drizzle the prepared Italian dressing over the salad. Toss gently to combine, or serve with the dressing on the side. Serve immediately for the freshest flavor.
# Expert Tips:
01 -
- It captures every bold, briny, cheesy flavor of an Italian grinder without requiring you to bake bread or wait for a sandwich press.
- The combination of grilled chicken with deli meats and provolone creates a protein powerhouse that actually keeps you full for hours.
02 -
- Do not skip the chicken resting step or you will lose juices and end up with dry, rubbery slices.
- Letting the dressing sit for at least ten minutes before serving allows the garlic and oregano to fully bloom in the vinegar.
03 -
- Warm the chicken slightly before placing it on the salad so the provolone softens just enough to become irresistible.
- Doubling the dressing recipe is never a mistake because it doubles as a fantastic dip for raw vegetables or bread.