Italian Grinder Chicken Salad (Printable)
Italian-inspired chicken salad with salami, provolone, and zesty vinaigrette over crisp greens.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 12 oz each)
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 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 and 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 freshly 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
# Directions:
01 - Preheat a grill pan or skillet over medium-high heat. Brush the chicken breasts with olive oil and season both sides with Italian seasoning, garlic powder, salt, and pepper.
02 - Grill the chicken for 6 to 7 minutes per side until fully cooked through, reaching an internal temperature of 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, arrange the chopped romaine lettuce as the foundation. Scatter the cherry tomatoes, red onion slices, pepperoncini peppers, cucumber slices, and roasted red peppers evenly over the greens.
04 - Top the salad with the sliced grilled chicken, salami, ham, provolone cheese slices, and grated Parmesan.
05 - In a small bowl, whisk together the red wine vinegar, dried oregano, and Dijon mustard. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify. Stir in the minced garlic, salt, and black pepper.
06 - Drizzle the vinaigrette over the salad. Toss gently to coat all ingredients evenly, or leave it layered for a composed presentation. Serve immediately.
# Expert Tips:
01 -
- Every bite hits salty, tangy, crunchy, and creamy all at once, which is rare for something that takes forty minutes.
- The dressing alone is worth making on repeat and pairs with nearly any leftover protein in your fridge.
02 -
- Do not slice the chicken while it is hot or the juices will escape and leave the meat dry.
- The dressing separates quickly so whisk it right before pouring and never dress the salad ahead of time.
03 -
- Warm chicken slightly melts the provolone and that is the magic moment, so do not let it cool completely before assembling.
- Double the dressing recipe and keep the extra in the fridge for quick lunches throughout the week.