Italian Grinder Chicken Salad (Print View)
Loaded with grilled chicken, deli meats, provolone, and zesty Italian dressing over crisp romaine.
# What You 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 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 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, halved cherry tomatoes, thinly sliced red onion, pepperoncini, and sliced roasted red peppers.
06 - Scatter the chopped provolone cheese, ham strips, Genoa salami strips, and pepperoni strips over the salad base.
07 - Arrange the sliced grilled chicken over the top of the salad ingredients.
08 - Drizzle the prepared Italian dressing over the salad. Toss gently to combine all ingredients, or serve with the dressing on the side. Serve immediately for the freshest flavor and texture.
# Expert Hints:
01 -
- It captures everything you love about an Italian grinder sandwich but lighter and fresher, with a satisfying crunch in every bite.
- The creamy, tangy dressing brings the whole thing together and you probably already have every ingredient in your pantry right now.
02 -
- Do not skip the chicken resting step because slicing too early sends all those flavorful juices running straight onto your cutting board instead of staying in the meat where they belong.
- Dress the salad right before eating because the romaine will start softening within ten minutes once the vinegar and oil make contact.
03 -
- Warm the chicken slightly before placing it on the salad because the gentle heat wilts the edges of the romaine just enough to release an incredible aroma without cooking the greens.
- Dice the provolone small and toss it with a pinch of the dressing before adding it to the salad so the cheese does not all clump together in one spot.