Italian Grinder Chicken Salad (Print Version)
Tender grilled chicken with salami, provolone, and crisp veggies tossed in a zesty Italian vinaigrette.
# 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 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 tablespoons red wine vinegar
17 - 1/2 teaspoon dried oregano
18 - 1 teaspoon Dijon mustard
19 - 1/4 cup extra-virgin olive oil
20 - 1 medium garlic clove, minced
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper
# Steps:
01 - Preheat a grill pan or skillet over medium-high heat. Brush the chicken breasts with olive oil, then season evenly with Italian seasoning, garlic powder, salt, and pepper.
02 - Cook the chicken for 6 to 7 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.
03 - In a large serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, pepperoncini peppers, cucumber slices, and roasted red peppers.
04 - Arrange the sliced grilled chicken, salami, ham, provolone cheese slices, and grated Parmesan over the salad base.
05 - In a small bowl, whisk together the red wine vinegar, dried oregano, Dijon mustard, extra-virgin olive oil, minced garlic, salt, and black pepper until fully emulsified.
06 - Drizzle the dressing evenly over the salad. Toss gently to coat all ingredients, or serve layered for a composed presentation. Serve immediately.
# Expert Tips:
01 -
- The dressing alone is worth making this recipe, a tangy garlic laced vinaigrette that pulls every flavor together like a conductor with an orchestra.
- It doubles beautifully for meal prep because the hearty vegetables hold their crunch even after a day in the fridge.
- You get the indulgence of a deli grinder without the heavy bread weighing you down afterward.
02 -
- Do not skip the resting period for the chicken because slicing too early releases all the moisture and leaves you with dry rubbery pieces.
- Let the dressing sit for at least five minutes before using so the dried oregano has time to rehydrate and release its flavor into the oil.
03 -
- Pound the chicken breasts to an even thickness before cooking so the thin end does not dry out while the thick end finishes cooking through.
- Warm the dressing slightly by setting the bowl on the back of the stove while the chicken cooks because a lukewarm vinaigrette clings to the greens better than a cold one.