Italian Grinder Chicken Salad (Printable Version)
Italian-inspired chicken salad with deli meats, provolone, and zesty dressing for a hearty protein-packed meal.
# What You 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 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 peppers
10 - 1/2 cup roasted red peppers, sliced into strips
→ Italian Grinder Mix
11 - 4 slices provolone cheese, cut into 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
# 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 rub with Italian seasoning, garlic powder, salt, and pepper on all sides.
03 - Place the chicken on the grill or in the skillet and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and 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. Set aside.
05 - In a large serving bowl, spread the chopped romaine lettuce as the foundation. Scatter the halved cherry tomatoes, sliced red onion, pepperoncini, and roasted red peppers evenly over the greens.
06 - Arrange the chopped provolone, ham strips, Genoa salami strips, and pepperoni strips over the salad base in an even layer.
07 - Lay the sliced grilled chicken across the top of the salad, distributing it evenly over all the other ingredients.
08 - Drizzle the prepared dressing generously over the entire salad. Toss gently to combine, or serve with the dressing on the side. Serve immediately for the freshest flavor and texture.
# Expert Tips:
01 -
- All the bold, briny, cheesy satisfaction of an Italian sub packed into something you can actually feel good about eating on a Tuesday.
- The dressing comes together in about sixty seconds and tastes like it came from a bottle you paid twelve dollars for at a specialty shop.
- It scales effortlessly from a quick lunch for one to a crowd pleasing platter for eight.
02 -
- Do not slice the chicken while it is hot or you will lose half the juices onto the board instead of keeping them in each slice.
- Deli meats can hide gluten and soy, so flip those packages over and read the fine print if you are cooking for someone with sensitivities.
- The dressing thickens as it sits in the fridge, so whisk in a splash of vinegar or water to loosen it up the next day.
03 -
- Let the chicken absorb the seasoning for fifteen minutes before cooking if you have the time, because that brief rest makes a noticeable difference in how deeply the flavor penetrates.
- Roll the deli meats into loose cylinders before slicing them into strips because it gives you prettier, more even pieces that distribute better across the salad.