Italian Grinder Chicken Salad (Printer-friendly)

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
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 Guide:

01 - Preheat an outdoor grill or cast-iron skillet over medium-high heat until properly searing temperature is reached.
02 - Coat the chicken breasts evenly with olive oil, then season generously with Italian seasoning, garlic powder, salt, and black pepper on both sides.
03 - Place the seasoned chicken on the grill or skillet and cook for 6 to 8 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - In a small mixing bowl, whisk together the mayonnaise, red wine vinegar, olive oil, dried oregano, minced garlic, salt, and pepper until smooth and well emulsified. Set aside.
05 - In a large serving bowl, arrange the chopped romaine lettuce as the foundation. Scatter the halved cherry tomatoes, thinly sliced red onion, pepperoncini, and sliced roasted red peppers evenly over the greens.
06 - Distribute the chopped provolone cheese, ham strips, Genoa salami strips, and pepperoni strips across the salad base in an even layer.
07 - Arrange the sliced grilled chicken breasts over the top of the salad and deli meat mixture.
08 - Drizzle the prepared Italian dressing over the assembled salad. Toss gently to combine all ingredients, or serve with the dressing on the side. Serve immediately for the freshest flavor and texture.

# Expert Advice:

01 -
  • Every single bite tastes like your favorite Italian deli sandwich, but you get to feel virtuous about eating a salad.
  • The dressing alone is worth making: creamy, tangy, and garlicky enough that you will want to put it on everything from roasted potatoes to a spoon.
02 -
  • Slicing the chicken too thin while it is hot will shred it into strings instead of nice pieces, so patience during that resting period actually matters.
  • Generic supermarket salami tastes flat here, so spring for the good stuff from an actual deli counter and your taste buds will thank you.
03 -
  • Pound the chicken breasts to even thickness before cooking so one end is not dry while the other is still pink, a lesson learned after one too many chalky bites.
  • A tiny squeeze of fresh lemon juice into the dressing right at the end wakes up every flavor on the plate and makes people ask what your secret is.

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