Italian Grinder Chicken Salad (Printable)

Grilled chicken with deli meats, provolone, and fresh vegetables tossed in zesty Italian dressing.

# What You’ll Need:

→ 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 Base

06 - 6 cups chopped romaine lettuce
07 - 1 cup cherry tomatoes, halved
08 - 1/2 red onion, thinly sliced
09 - 1/2 cup sliced pepperoncini
10 - 1/2 cup roasted red peppers, sliced into strips

→ Italian Deli Mix

11 - 4 slices provolone cheese, chopped
12 - 4 slices deli ham, cut into strips
13 - 4 slices Genoa salami, cut into strips
14 - 4 slices pepperoni, cut into strips

→ 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

# Directions:

01 - Preheat an outdoor grill or large skillet over medium-high heat until hot.
02 - Coat the chicken breasts evenly with olive oil, then season generously with Italian seasoning blend, garlic powder, salt, and freshly ground black pepper on both sides.
03 - Place the seasoned chicken on the grill or in the skillet and cook for 6 to 8 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.
04 - In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, dried oregano, and minced garlic until smooth and well combined. Season with salt and pepper to taste, then set aside.
05 - In a large serving bowl, arrange the chopped romaine lettuce as the foundation. Scatter the halved cherry tomatoes, thinly sliced red onion, pepperoncini, and sliced roasted red peppers evenly over the greens.
06 - Distribute the chopped provolone cheese, ham strips, Genoa salami strips, and pepperoni strips over the vegetable layer.
07 - Arrange the sliced grilled chicken breasts over the top of the assembled salad ingredients.
08 - Drizzle the prepared dressing generously over the entire salad. Toss gently to combine all components, or serve the dressing on the side. Serve immediately for peak freshness.

# Expert Suggestions:

01 -
  • It packs every salty, tangy, cheesy thrill of an Italian grinder into something you can actually eat on a Tuesday without needing a nap afterward.
  • The dressing alone is worth making because it doubles as a dip for raw vegetables or a quick marinade when you have leftovers.
02 -
  • Do not skip the chicken rest period because slicing too early sends all the flavorful juices running onto your cutting board instead of staying in the meat.
  • Assemble the dressing first so the garlic has time to mellow in the vinegar while you cook the chicken.
03 -
  • Slice the deli meats while they are still slightly cold from the refrigerator because warm salami sticks to your knife and tears instead of cutting cleanly.
  • Always taste the dressing before pouring it on and adjust salt at the end because the cured meats and cheese are already quite salty on their own.

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