Italian Grinder Chicken Salad (Printable)
Italian-style chicken salad with deli meats, provolone, and zesty dressing in 35 minutes.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon Italian seasoning blend
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black 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 peppers
10 - 1/2 cup roasted red peppers, sliced into strips
→ 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 freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat an outdoor grill or large skillet over medium-high heat until hot.
02 - Brush the chicken breasts evenly with olive oil, then coat both sides with Italian seasoning, garlic powder, salt, and pepper.
03 - Cook the seasoned chicken on the grill or in the skillet for 6 to 8 minutes per side until the internal temperature reaches 165°F. 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 roasted red peppers.
06 - Scatter the chopped provolone, ham strips, salami strips, and pepperoni strips over the salad base.
07 - Arrange the sliced grilled chicken over the top of the salad.
08 - Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly. Alternatively, serve the dressing on the side. Serve immediately for the best freshness and texture.
# Expert Advice:
01 -
- It captures everything addictive about an Italian grinder sandwich but in a format that wont put you to sleep at your desk afterward.
- The dressing doubles as a marinade for the chicken if you want to plan ahead, which makes weeknight cooking feel almost effortless.
02 -
- Let the chicken rest before slicing or you will lose all the juices onto your cutting board instead of keeping them in the meat where they belong.
- Deli meats vary wildly in salt content between brands, so taste your dressing before adding salt or you may end up with a salad that borders on too salty once everything is combined.
03 -
- Sear the chicken in the same skillet you plan to serve the salad in for fewer dishes and a subtle flavor boost from the fond left behind.
- Chop the provolone rather than tearing it, because neat little cubes hold their shape and distribute more evenly through each bite than shaggy uneven pieces.