Italian Grinder Chicken Salad (Print View)
A hearty bowl featuring grilled chicken, savory deli meats, crisp vegetables, and tangy provolone cheese, all tossed in a zesty herb dressing.
# What You'll 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 & pepper, to taste
→ Salad Vegetables
06 - 5 cups chopped romaine lettuce
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cup red onion, thinly sliced
09 - 1/3 cup sliced pepperoncini peppers
10 - 1/2 cup sliced cucumber
11 - 1/2 cup roasted red peppers, sliced
→ Meats & Cheese
12 - 1/3 cup thinly sliced salami
13 - 1/3 cup thinly sliced ham
14 - 1/3 cup sliced provolone cheese
15 - 1/4 cup grated Parmesan cheese
→ Dressing
16 - 3 tbsp red wine vinegar
17 - 1/2 tsp dried oregano
18 - 1 tsp Dijon mustard
19 - 1/4 cup extra-virgin olive oil
20 - 1 medium garlic clove, minced
21 - 1/4 tsp salt
22 - 1/4 tsp black pepper
# How To Make It:
01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
02 - Grill chicken for 6-7 minutes per side until fully cooked (internal temp 165°F). Let rest for 5 minutes, then slice thinly.
03 - In a large bowl, arrange romaine lettuce, cherry tomatoes, red onion, pepperoncini peppers, cucumber, and roasted red peppers.
04 - Top the salad base with sliced chicken, salami, ham, provolone, and Parmesan cheese.
05 - In a small bowl, whisk together red wine vinegar, dried oregano, Dijon mustard, extra-virgin olive oil, minced garlic, salt, and black pepper.
06 - Drizzle the dressing over the salad. Toss gently to combine evenly or serve layered for a composed presentation.
# Expert Hints:
01 -
- It delivers all the massive flavor of a massive deli sandwich without the carb overload.
- The warm sliced chicken against the cold crisp veggies creates a texture that is just impossible to stop eating.
02 -
- Dry your lettuce thoroughly after washing or the dressing will slide right off.
- Slicing the chicken while it is still warm helps it absorb the dressing slightly.
03 -
- Smash your garlic clove with a pinch of salt to make a paste for the dressing.
- Use a vegetable peeler to shave thin ribbons of Parmesan instead of grating it.