Italian Grinder Chicken Salad (Printable version)
Tender grilled chicken, savory salami, provolone, and crisp veggies tossed in zesty Italian vinaigrette.
# Ingredient List:
→ 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
# How to Make It:
01 - Brush the chicken breasts with olive oil, then season evenly with Italian seasoning, garlic powder, salt, and pepper.
02 - Preheat a grill pan or skillet over medium-high heat. Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - In a large serving bowl, arrange the romaine lettuce, cherry tomatoes, red onion, pepperoncini peppers, cucumber, and roasted red peppers.
04 - Layer the sliced chicken, salami, ham, provolone cheese, 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 well combined.
06 - Drizzle the dressing over the salad. Toss gently to coat all ingredients, or leave layered for a composed presentation. Serve immediately.
# Expert Suggestions:
01 -
- You get every single flavor of an Italian grinder sandwich without the heavy bread weighing you down.
- The dressing alone is worth making, and you will want to put it on everything from cucumbers to crusty bread.
02 -
- Do not skip resting the chicken after grilling because sliced immediately it will lose all its moisture and turn dry.
- The dressing tastes dramatically better if you let it sit for even ten minutes while you prep everything else.
03 -
- Slice the chicken at a slight angle and on the bias so each piece is tender and presents beautifully on the plate.
- Assemble everything except the dressing ahead of time and refrigerate, then dress only at the last second so nothing wilts.