Italian Grinder Chicken Salad (Printable Version)
Juicy grilled chicken with salami, ham, provolone, and crisp veggies in a zesty Italian vinaigrette.
# 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 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
# Directions:
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 - Grill the chicken for 6 to 7 minutes per side until fully cooked through, reaching an internal temperature of 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, halved cherry tomatoes, thinly sliced red onion, pepperoncini peppers, sliced cucumber, and roasted red peppers.
04 - Top the salad with the sliced grilled chicken, salami, ham, provolone cheese slices, and grated Parmesan cheese.
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 well emulsified.
06 - Drizzle the dressing over the salad. Toss gently to combine all ingredients, or serve layered for a composed presentation. Serve immediately.
# Expert Tips:
01 -
- The dressing alone will make you want to drizzle it on everything from roasted potatoes to a plain Tuesday afternoon sandwich.
- It comes together fast enough for a weeknight but feels special enough to serve people you actually want to impress.
02 -
- Do not slice the chicken while it is hot or every single piece will be dry by the time it hits the salad.
- If you dress the whole salad and then save leftovers the lettuce will be completely wrecked by tomorrow so only dress what you plan to eat.
03 -
- Let the dressing sit for ten minutes before using so the garlic and oregano have time to bloom into the vinegar.
- Serve the chicken slightly warm against the cold vegetables and you will understand why temperature contrast is everything in a salad.