Italian Grinder Chicken Salad (Printable Version)

Hearty Italian-inspired salad with grilled chicken, deli meats, provolone, and zesty dressing.

# 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

# Directions:

01 - Preheat a 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 on all sides.
03 - Place the seasoned chicken on the grill or in the skillet. Cook for 6 to 8 minutes per side until the internal temperature reaches 165°F 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 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 as the foundation. Scatter the halved cherry tomatoes, thinly sliced red onion, pepperoncini, and sliced roasted red peppers evenly over the greens.
06 - Distribute the chopped provolone, ham strips, Genoa salami strips, and pepperoni strips across the top of the salad.
07 - Arrange the thinly sliced grilled chicken over the assembled salad ingredients.
08 - Drizzle the prepared Italian dressing over the salad. Toss gently to coat all ingredients evenly, or serve with the dressing on the side. Serve immediately for the freshest flavor and texture.

# Expert Hints:

01 -
  • You get all the satisfaction of an Italian grinder without the bread coma
  • The homemade dressing hits different than anything store-bought
  • Its hearty enough to be a full meal but still feels fresh
02 -
  • The chicken needs those rest minutes after cooking or all the juices run out onto the cutting board
  • Letting the dressing sit for 10 minutes before serving helps the garlic mellow out
  • This salad actually gets better after sitting for 15 minutes as flavors meld
03 -
  • Ask the deli counter to slice your meats slightly thicker than usual, they hold up better in salads
  • Warm the provolone slightly in the microwave before adding, it gets all melty and amazing

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