Italian Grinder Chicken Salad (Printable Version)
A protein-rich Italian-inspired chicken salad featuring tangy deli meats, fresh veggies, and a zesty dressing.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp Italian seasoning
04 - 1/2 tsp 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 tbsp red wine vinegar
17 - 1 tbsp olive oil
18 - 1 tsp dried oregano
19 - 1 garlic clove, minced
20 - Salt and pepper, to taste
# How To Make It:
01 - Preheat an outdoor grill or a heavy-bottomed skillet over medium-high heat.
02 - Coat the chicken breasts evenly with olive oil, Italian seasoning, garlic powder, salt, and pepper.
03 - Sear or grill the seasoned chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly against the grain.
04 - In a small mixing bowl, vigorously whisk together the mayonnaise, red wine vinegar, olive oil, oregano, minced garlic, salt, and pepper until emulsified.
05 - In a large serving bowl, arrange the chopped romaine, cherry tomatoes, sliced red onions, pepperoncini, and roasted red peppers.
06 - Scatter the chopped provolone cheese, ham strips, Genoa salami strips, and pepperoni strips over the vegetable base.
07 - Arrange the rested, thinly sliced grilled chicken breasts over the top of the salad.
08 - Drizzle the prepared dressing generously over the salad. Toss gently to combine all ingredients, or serve immediately with the dressing on the side.
# Helpful Hints:
01 -
- You get all the bold flavors of a sub sandwich without feeling weighed down by the roll
- The homemade dressing comes together in seconds but tastes like it simmered for hours
02 -
- Do not slice the chicken immediately after cooking, or all those delicious juices will run out onto the cutting board
- The salad tastes infinitely better if you toss the greens with the dressing before adding the heavy meat toppings
03 -
- Dry your lettuce thoroughly after washing to prevent the dressing from sliding off
- Use freshly grated Parmesan in the dressing for an extra savory kick