Italian Grinder Chicken Salad (Printable)
Italian-inspired chicken salad with deli meats, provolone, and zesty dressing for a protein-packed meal.
# Ingredient List:
→ 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 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
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 freshly ground black pepper, to taste
# Steps:
01 - Preheat an outdoor grill or large skillet over medium-high heat until smoking lightly.
02 - Coat the chicken breasts evenly with olive oil, then rub generously 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. 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. Set aside.
05 - In a large serving bowl, arrange the chopped romaine lettuce as the foundation. Scatter the halved cherry tomatoes, thinly sliced red onion, pepperoncini, and sliced roasted red peppers over the greens.
06 - Distribute the chopped provolone, ham strips, Genoa salami strips, and pepperoni strips evenly across the salad.
07 - Lay the sliced grilled chicken over the top of the assembled salad ingredients.
08 - Drizzle the prepared Italian dressing over the salad and toss gently to coat, or serve the dressing on the side. Serve immediately for the freshest flavor and texture.
# Expert Advice:
01 -
- All the salty tangy cured meat satisfaction without the bread coma that hits you by 3pm
- The homemade Italian dressing takes literally two minutes and tastes infinitely better than bottled
02 -
- The chicken needs those 5 minutes to rest after cooking, or all the juices run onto the cutting board instead of staying in the meat
- The dressing thickens as it sits, so add a teaspoon of water if it becomes too stiff to drizzle
03 -
- Ask the deli counter to slice the salami and pepperoni slightly thicker than usual, about an eighth of an inch, so they do not fall apart in the salad
- Toast the pepperoncini and red peppers in a dry pan for 2 minutes to bring out their natural sweetness before adding them to the salad