Italian Grinder Chicken Salad (Printable version)
A protein-packed salad with marinated chicken, tangy deli meats, fresh vegetables, and a zesty Italian dressing.
# What you 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 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 pepper, to taste
# How To:
01 - Preheat an outdoor grill or a large cast-iron skillet over medium-high heat.
02 - Rub the chicken breasts evenly with olive oil, Italian seasoning, garlic powder, salt, and pepper.
03 - Grill or sear the chicken for 6 to 8 minutes per side until fully cooked through. Allow the meat to rest before slicing it thinly.
04 - In a small bowl, vigorously whisk together the mayonnaise, red wine vinegar, olive oil, dried oregano, minced garlic, salt, and pepper until emulsified.
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 cheese, ham strips, Genoa salami strips, and pepperoni strips over the vegetable base.
07 - Arrange the sliced grilled chicken breasts evenly over the assembled meats and vegetables.
08 - Drizzle the prepared dressing generously over the top. Toss gently to combine, or serve immediately with the dressing on the side.
# Expert Advice:
01 -
- It delivers the bold savory punch of a hot pressed sandwich in a fresh lighter package.
- You get all the satisfaction of a deli counter feast with zero actual cooking stress.
02 -
- Always let the chicken rest for at least five minutes after grilling or you will lose all those delicious juices on the cutting board.
- Tossing the salad with the dressing right before serving prevents the lettuce from turning into a soggy mess.
03 -
- Slice the deli meats into thick strips rather than cubes so they mimic the feeling of biting into a real sandwich.
- Use a high quality red wine vinegar in the dressing because it makes a massive difference in the final flavor profile.