Italian Grinder Chicken Salad (Printable)

Italian-inspired salad with grilled chicken, deli meats, provolone, and zesty dressing over crisp romaine.

# 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 a grill or large skillet over medium-high heat until evenly hot.
02 - Coat the chicken breasts evenly with olive oil, Italian seasoning, garlic powder, salt, and pepper on all sides.
03 - Cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let 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 combined.
05 - In a large serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, pepperoncini, and sliced roasted red peppers.
06 - Scatter the chopped provolone cheese, ham strips, Genoa salami strips, and pepperoni strips evenly over the salad base.
07 - Arrange the sliced grilled chicken over the top of the salad.
08 - Drizzle the prepared dressing over the salad and toss gently to coat all ingredients. Alternatively, serve the dressing on the side. Serve immediately for the freshest flavor and texture.

# Expert Tips:

01 -
  • It captures every bold, briny, cheesy flavor of an Italian grinder sandwich without needing to track down a hero roll.
  • The protein punch from chicken, ham, salami, and pepperoni keeps you full for hours without that heavy sinking feeling.
02 -
  • Do not slice the chicken while it is still hot or the juices will run out and leave you with dry, rubbery pieces.
  • Adding the dressing too far in advance turns the romaine into a wilted mess, so always dress right before serving.
03 -
  • Let the cooked chicken rest in the fridge for 15 minutes before slicing if you want clean, even pieces that do not shred under the knife.
  • Toast the dried oregano in a dry pan for 30 seconds before adding it to the dressing and it will taste like it came from a garden instead of a jar.

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