Italian Grinder Chicken Salad (Printable Version)
Tender grilled chicken with salami, provolone, and crisp veggies in 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 freshly ground black 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 and 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 tablespoons red wine vinegar
17 - 1/2 teaspoon dried oregano
18 - 1 teaspoon Dijon mustard
19 - 1/4 cup extra-virgin olive oil
20 - 1 medium garlic clove, minced
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper
# How-To:
01 - Preheat a grill pan or skillet over medium-high heat. Brush the chicken breasts with olive oil, then season evenly with Italian seasoning, garlic powder, salt, and pepper.
02 - Cook the chicken for 6 to 7 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.
03 - In a large bowl, arrange the chopped romaine lettuce as the base. Scatter the cherry tomatoes, red onion, pepperoncini, cucumber, and roasted red peppers evenly over the greens.
04 - Top the vegetables with the sliced grilled chicken, salami, ham, provolone cheese, and grated Parmesan.
05 - In a small bowl, whisk together the red wine vinegar, dried oregano, and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously to emulsify. Stir in the minced garlic, salt, and black pepper.
06 - Drizzle the dressing generously over the salad. Toss gently to combine all ingredients, or leave it layered for a composed presentation. Serve immediately.
# Expert Tips:
01 -
- All the bold, briny personality of an Italian hoagie packed into a lighter bowl that wont leave you napping afterward.
- The dressing alone is worth making, and it doubles as a marinade for almost anything you grill.
02 -
- Do not skip the chicken rest period because slicing too early releases all the moisture onto your cutting board instead of keeping it in the meat.
- Tossing the salad with dressing more than a few minutes before serving turns the romaine soggy, so always dress right before eating.
03 -
- Pound the chicken to an even half inch thickness before seasoning and you will never have dry edges and raw centers again.
- Whisk a tiny splash of the pepperoncini brine into the dressing for an extra layer of tang that ties everything back to that classic grinder flavor.