Italian Grinder Chicken Salad (Printable)
Grilled chicken with Italian deli meats, provolone, and zesty dressing over crisp romaine for a protein-packed meal.
# What You Need:
→ Marinated Chicken
01 - 2 large boneless, skinless chicken breasts (about 10 oz each)
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 medium red onion, thinly sliced
09 - 1/2 cup sliced pepperoncini peppers
10 - 1/2 cup roasted red peppers, cut into strips
→ Italian Grinder Mix
11 - 4 slices provolone cheese, roughly chopped
12 - 4 slices deli ham, cut into strips
13 - 4 slices Genoa salami, cut into strips
14 - 4 slices pepperoni, cut into strips
→ Zesty Italian 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
# Steps:
01 - Preheat an outdoor grill or a large cast-iron skillet over medium-high heat until smoking slightly.
02 - Coat the chicken breasts evenly with olive oil, then season both sides generously with Italian seasoning, garlic powder, salt, and freshly ground black pepper.
03 - Place the seasoned chicken onto the hot grill or skillet and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and 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 until smooth and emulsified. Season with salt and pepper to taste, then set aside.
05 - In a large serving bowl or platter, spread the chopped romaine lettuce as the foundation. Arrange the cherry tomatoes, thinly sliced red onion, pepperoncini, and roasted red peppers evenly over the greens.
06 - Scatter the chopped provolone cheese, ham strips, Genoa salami strips, and pepperoni strips across the top of the salad base.
07 - Arrange the sliced grilled chicken breast portions over the layered salad and deli ingredients.
08 - Drizzle the prepared Italian dressing generously over the entire salad. Toss gently to combine all components, or serve with the dressing on the side. Serve immediately while the chicken is still warm for the best flavor and texture.
# Expert Advice:
01 -
- It captures every bold flavor of an Italian grinder sandwich without the heavy bread weighing you down after eating.
- The combination of grilled chicken and deli meats makes it genuinely filling enough to count as dinner, not just a side salad.
02 -
- Deli meats and provolone both release salt into the salad as it sits, so underseason the dressing slightly if you plan to make it ahead.
- Letting the dressed salad sit for more than thirty minutes will turn the romaine limp and watery, so always add dressing right before serving.
03 -
- Sear the chicken in a cast iron skillet rather than a nonstick pan to get a deeper brown crust that adds real flavor to every slice.
- Letting the dressed salad sit for just two minutes before serving lets the vinegar soften the raw onion slightly, making the flavors meld without losing the crunch.