Italian Grinder Chicken Salad (Print Version)
Italian-inspired chicken salad with deli meats, provolone, and zesty dressing for a protein-packed meal.
# 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
# How to Cook:
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 - Sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F and juices run clear. 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, minced garlic, salt, and pepper until smooth and well emulsified.
05 - In a large serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, pepperoncini, and sliced roasted red peppers.
06 - Scatter the chopped provolone, ham strips, Genoa salami strips, and pepperoni strips over the salad base.
07 - Arrange the sliced grilled chicken over the top of the salad.
08 - Drizzle the dressing over the salad and toss gently to coat evenly. Alternatively, serve the dressing on the side. Serve immediately for the freshest flavor and texture.
# Expert Advice:
01 -
- It captures every outrageous flavor of an Italian grinder sandwich but keeps things lighter and fresher on a salad bed.
- The combination of tangy pepperoncini, creamy provolone, and savory deli meats means every single bite hits different.
02 -
- Deli meats release salt as they sit, so taste the dressed salad before adding any finishing salt at the table.
- Letting the dressing rest for even fifteen minutes in the fridge transforms the flavor from good to absolutely addictive.
03 -
- Sear the chicken at genuinely high heat so you get a caramelized exterior, because a pale boiled looking breast will make the whole salad feel sad.
- Roll the deli meats into little cylinders before slicing so you get neat uniform strips instead of a tangled mess.