Italian Grinder Chicken Salad (Print Version)
Italian-inspired chicken salad with deli meats, provolone, and zesty dressing for a protein-packed meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
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 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 into strips
→ Italian Deli Mix
11 - 4 slices provolone cheese, chopped into bite-size pieces
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 freshly ground black pepper, to taste
# How to Make It:
01 - Set a grill or large skillet over medium-high heat and allow it to reach full temperature before adding the chicken.
02 - Coat the chicken breasts evenly with olive oil, then rub with Italian seasoning, garlic powder, salt, and pepper until well covered on all sides.
03 - Cook the seasoned 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, and minced garlic. Season with salt and pepper to taste. Set aside.
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, ham strips, salami strips, and pepperoni strips over the salad base.
07 - Arrange the thinly sliced grilled chicken over the top of the salad ingredients.
08 - Drizzle the prepared Italian dressing over the salad and toss gently to combine. Alternatively, serve the dressing on the side. Serve immediately for the best flavor and texture.
# Expert Advice:
01 -
- The combo of seared chicken with Genoa salami and pepperoni tastes like a sandwich shop threw a party in a bowl.
- That creamy, tangy dressing pulls every single ingredient together without drowning the crunch.
02 -
- Do not skip the chicken rest period or you will end up with dry, juiceless slices every single time.
- Tossing the dressing at the last possible moment is what keeps this salad from turning into a soggy mess.
03 -
- Slice the deli meats and cheese while still slightly cold from the fridge for cleaner, more even cuts.
- A squeeze of fresh lemon juice over the finished salad brightens every flavor on the plate.