Italian Grinder Chicken Salad (Printable)
A hearty salad featuring grilled chicken, salami, ham, and crisp veggies tossed in a zesty homemade dressing.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp Italian seasoning
04 - 1/2 tsp garlic powder
05 - Salt & 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 tbsp red wine vinegar
17 - 1/2 tsp dried oregano
18 - 1 tsp Dijon mustard
19 - 1/4 cup extra-virgin olive oil
20 - 1 medium garlic clove, minced
21 - 1/4 tsp salt
22 - 1/4 tsp black pepper
# How-to Steps:
01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
02 - Grill chicken for 6–7 minutes per side until fully cooked (internal temp 165°F/74°C). Let rest 5 minutes, then slice thinly.
03 - In a large bowl, arrange romaine, tomatoes, red onion, pepperoncini, cucumber, and roasted red peppers.
04 - Add sliced chicken, salami, ham, provolone, and Parmesan on top.
05 - In a small bowl, whisk together red wine vinegar, oregano, Dijon mustard, olive oil, garlic, salt, and black pepper.
06 - Drizzle dressing over the salad. Toss gently to combine, or leave layered for a composed look. Serve immediately.
# Expert Advice:
01 -
- It delivers all the punchy, vinegar-spiked satisfaction of a deli sandwich without the heavy carbs.
- The hot grilled chicken against the cold, crisp vegetables creates a perfect texture contrast.
02 -
- Slicing the chicken while it is too hot will cause it to steam and lose its texture, so patience during the rest phase is key.
- The dressing can separate quickly, so give it a last-minute whisk right before pouring to ensure the salad is evenly coated.
03 -
- Freeze the provolone for 15 minutes before slicing to get paper-thin sheets that melt perfectly.
- Invest in a good olive oil here since the dressing is simple and the quality really shines through.