Italian Grinder Chicken Salad (Print Version)
Grilled chicken with Italian deli meats, provolone, and fresh veggies in a zesty vinaigrette for a protein-packed meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 8 oz each)
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 medium red onion, thinly sliced
09 - 1/2 cup sliced pepperoncini peppers
10 - 1/2 cup roasted red peppers, cut into strips
→ Italian Grinder Mix
11 - 4 slices provolone cheese, roughly 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 freshly ground black pepper, to taste
# Directions:
01 - Preheat an outdoor grill or a large cast-iron skillet over medium-high heat until smoking lightly.
02 - Coat the chicken breasts evenly with olive oil, then season both sides generously with Italian seasoning, garlic powder, salt, and freshly ground black pepper.
03 - Place the seasoned chicken onto the hot grill or skillet. Cook for 6 to 8 minutes per side until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - In a small mixing bowl, whisk together the mayonnaise, red wine vinegar, olive oil, dried oregano, and minced garlic. Season with salt and pepper to taste. Set aside.
05 - In a large serving bowl or on individual plates, layer the chopped romaine lettuce as the foundation. Distribute the halved cherry tomatoes, thinly sliced red onion, pepperoncini, and roasted red peppers evenly over the greens.
06 - Scatter the chopped provolone cheese, ham strips, Genoa salami strips, and pepperoni strips over the salad base.
07 - Arrange the thinly sliced grilled chicken over the top of the salad, distributing it evenly across all portions.
08 - Drizzle the prepared dressing over the salad and toss gently to coat all ingredients. Alternatively, serve the dressing on the side. Present immediately while the chicken is still warm for the best flavor and texture.
# Expert Tips:
01 -
- It delivers every single flavor of an Italian grinder without needing a foot long roll or a deli counter.
- The creamy, tangy dressing pulls everything together and you probably already have most of the ingredients in your pantry.
02 -
- Deli meats can hide gluten and soy, so always flip the package over and scan the ingredient list if allergies are a concern.
- The dressing thickens as it sits in the fridge, so whisk in a splash of vinegar or water to loosen it when using leftovers.
03 -
- A squeeze of fresh lemon juice over the finished salad right before serving brightens every flavor on the plate.
- Warm the chicken slightly before placing it on the cold salad and the contrast of temperatures will make people think you are a professional.