Italian Grinder Chicken Salad (Printable)
A flavorful, protein-packed meal featuring marinated chicken, savory deli meats, and fresh vegetables tossed in a 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, sliced into strips
13 - 4 slices Genoa salami, sliced into strips
14 - 4 slices pepperoni, sliced 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
# How to Prepare:
01 - Preheat grill or skillet over medium-high heat. Rub chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper. Cook for 6-8 minutes per side until fully cooked. Let rest, then slice thinly.
02 - In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, oregano, garlic, salt, and pepper until smooth and emulsified.
03 - In a large bowl, layer the chopped romaine lettuce, halved cherry tomatoes, sliced red onion, pepperoncini, and roasted red peppers.
04 - Distribute the chopped provolone cheese, deli ham, Genoa salami, and pepperoni strips evenly over the vegetables.
05 - Top the salad with the sliced grilled chicken. Drizzle with the prepared dressing, toss gently to combine, and serve immediately.
# Expert Advice:
01 -
- The creamy homemade dressing clings to every leaf and meat slice.
- You get all the savory satisfaction of a hot sandwich without the post-meal carb coma.
02 -
- Letting the chicken rest for at least five minutes prevents all the juices from running out onto the cutting board.
- Massaging the kale or romaine with a little olive oil beforehand can make the greens even more palatable.
03 -
- Use a sharp knife to slice the meat thinly for a more delicate texture.
- Drying the washed greens thoroughly is the best way to ensure the dressing sticks.