Italian Grinder Chicken Salad (Printable)
Tender grilled chicken with salami, ham, provolone, and crisp veggies tossed in a zesty Italian vinaigrette.
# What goes in:
→ 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 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 cucumber, sliced
11 - 1/2 cup roasted red peppers, sliced
→ Meats and Cheese
12 - 1/3 cup thinly sliced salami
13 - 1/3 cup thinly sliced deli ham
14 - 1/3 cup sliced provolone cheese
15 - 1/4 cup freshly 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 kosher salt
22 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Preheat a grill pan or heavy-bottomed skillet over medium-high heat. Brush the chicken breasts with olive oil and season evenly with Italian seasoning, garlic powder, salt, and pepper.
02 - Place the chicken in the hot pan and cook 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, arrange the romaine lettuce as the foundation. Scatter the cherry tomatoes, red onion slices, pepperoncini, cucumber, and roasted red peppers evenly over the greens.
04 - Top the vegetables with the sliced grilled chicken, salami, ham, provolone slices, and grated Parmesan cheese, distributing them across the surface of the salad.
05 - In a small bowl, whisk together the red wine vinegar, dried oregano, and Dijon mustard. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify. Stir in the minced garlic, salt, and black pepper until well combined.
06 - Drizzle the vinaigrette generously over the salad. Toss gently to coat all ingredients, or leave it layered for a composed presentation. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- It gives you all the reckless indulgence of an Italian deli sandwich without the carb coma that follows.
- The dressing comes together in about sixty seconds and tastes like something your grandmother would have made with pantry scraps.
02 -
- Do not skip the rest period for the chicken because cutting into it right away releases all the juices and leaves the meat dry.
- Taste the dressing before adding it because the saltiness of your deli meats can vary wildly between brands.
03 -
- Let the oregano sit in the vinegar for five minutes before whisking in the oil because it rehydrates and releases flavor you cannot get otherwise.
- Ask the deli counter to slice the salami and ham paper thin because thick cut pieces fall off the fork and throw off the bite ratio.