Italian Grinder Chicken Salad (Printable)
Juicy grilled chicken, savory meats, crisp veggies, and zesty dressing in every bite of this Italian-inspired salad.
# 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 and 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 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
# Steps:
01 - Preheat a grill pan or skillet over medium-high heat. Brush the chicken breasts with olive oil, then season both sides with Italian seasoning, garlic powder, salt, and pepper.
02 - Grill 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 serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, pepperoncini peppers, cucumber slices, and roasted red peppers.
04 - Arrange the sliced grilled chicken, salami, ham, provolone cheese slices, and grated Parmesan over the salad vegetables.
05 - In a small bowl, whisk together the red wine vinegar, dried oregano, Dijon mustard, extra-virgin olive oil, minced garlic, salt, and black pepper until fully emulsified.
06 - Drizzle the vinaigrette over the salad. Toss gently to coat all ingredients evenly, or leave it layered for a composed presentation. Serve immediately.
# Expert Advice:
01 -
- It captures every bold, briny, meaty flavor of an Italian grinder but keeps things light and satisfying enough for a weeknight dinner.
- The dressing alone is worth making, and you will find yourself drizzling it on everything from roasted vegetables to crusty bread.
02 -
- Do not skip the chicken resting step, because cutting into it immediately releases all the juices and leaves the meat dry.
- Whisking the oil into the vinegar slowly rather than shaking it all together is what prevents the dressing from separating on the plate.
03 -
- A grill pan with raised ridges gives the chicken those beautiful char marks and a slight smokiness that a flat skillet simply cannot replicate.
- Taste a pepperoncini before adding it to the salad, because heat levels vary wildly between jars and brands.