Italian Grinder Chicken Salad (Printable)
Marinated chicken, tangy deli meats, fresh veggies and zesty Italian dressing in one hearty bowl.
# 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
# Steps:
01 - Preheat a grill or large skillet over medium-high heat until evenly hot.
02 - Coat the chicken breasts with olive oil, then rub evenly with Italian seasoning, garlic powder, salt, and pepper.
03 - Grill or sear the chicken 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, minced garlic, salt, and pepper until smooth and well combined. Set aside.
05 - In a large serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, pepperoncini, and roasted red peppers.
06 - Scatter the chopped provolone cheese, ham strips, Genoa salami strips, and pepperoni strips evenly over the salad base.
07 - Arrange the sliced grilled chicken over the top of the salad ingredients.
08 - Drizzle the prepared 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, meaty flavor of the classic Italian grinder but in salad form, which means you get all the satisfaction without the bread coma.
- The combination of grilled chicken with deli meats and provolone creates a protein powerhouse that keeps you full for hours.
02 -
- Letting the chicken rest before slicing is non negotiable because cutting too early releases all the juices and leaves you with dry, rubbery meat.
- Slicing the deli meats into strips rather than cubes makes them easier to eat in a salad and more authentic to the grinder sandwich experience.
03 -
- Slice the chicken on a slight diagonal to get wider, thinner pieces that drape elegantly over the salad rather than chunky blocks that tumble off the fork.
- Toasting the dried oregano in a dry pan for thirty seconds before adding it to the dressing awakens an earthy aroma that makes the whole dish taste more vibrant.