Name: Italian Grinder Chicken Salad recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large boneless skinless chicken breasts; 8 cups chopped romaine lettuce; 1 cup cherry tomatoes, halved; ½ cup sliced pepperoncini; ½ cup sliced red onion; ½ cup sliced salami, cut into strips; 4 slices provolone cheese, cut into strips; ⅓ cup Italian dressing; 2 tablespoons grated Parmesan cheese; Salt and black pepper to taste

Hey y'all! If you love the bold, tangy flavors of an Italian grinder sandwich but crave something lighter, this Italian Grinder Chicken Salad recipe brings the same crave-worthy crunch and creamy zing in a fresh, protein-packed bowl. It's perfect for weeknight dinners, lunches, game day spreads, or meal prep. Let's get cooking!

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 45 minutes | Yield: 4 servings

Why You'll Love This Italian Grinder Chicken Salad recipe

All the grinder sandwich vibes—creamy, tangy, garlicky—without the heavy bread.
Juicy roasted chicken and crisp iceberg give satisfying texture in every bite.
Meal-prep friendly: components stay fresh and crunchy for days.
Ready in about 45 minutes with simple, easy-to-find ingredients.
Customizable heat and mix-ins for everyone at the table.

Ingredients for the Italian grinder-style chicken salad

For the chicken:

1.5 lb boneless, skinless chicken breasts (about 680 g)
1 tablespoon extra-virgin olive oil (15 ml)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon smoked paprika (optional)

For the creamy grinder dressing:

½ cup mayonnaise (120 g)
3 tablespoon red wine vinegar (45 ml)
1 tablespoon extra-virgin olive oil (15 ml)
1 tablespoon pepperoncini brine (15 ml)
2 garlic cloves, finely grated
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (adjust to taste)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon honey or sugar (optional, to balance acidity)

For the salad:

1 medium head iceberg lettuce, finely shredded (about 6 cups/420 g)
½ cup pepperoncini rings, drained (75 g)
⅓ cup very thinly sliced red onion (50 g)
1 cup cherry tomatoes, halved (150 g)
½ cup roasted red peppers, sliced (80 g, optional)
⅓ cup sliced black or Kalamata olives (50 g)
4 slices provolone, cut into small squares (about 4 oz/113 g)
¼ cup finely grated Parmesan (25 g)
Fresh parsley, chopped, for garnish (optional)

Step-by-Step Directions: Italian Grinder Chicken Salad recipe

Season the chicken

Preheat oven to 400°F (205°C). Line a sheet pan with parchment for easy cleanup.
Pat chicken dry. Rub with olive oil, then season evenly with salt, pepper, garlic powder, oregano, and smoked paprika.

Roast to 165°F juicy perfection

Roast on the center rack for 18–22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Rest chicken on a cutting board for 10 minutes, then dice or shred into bite-size pieces.

Whisk the creamy grinder chicken salad dressing

In a large bowl, whisk together mayonnaise, red wine vinegar, olive oil, pepperoncini brine, garlic, oregano, red pepper flakes, salt, pepper, and honey (if using) until smooth and creamy.

Chop the lettuce and mix the salad

Finely shred iceberg so it’s fluffy and crunchy. Add lettuce, pepperoncini, red onion, tomatoes, roasted red peppers, olives, provolone, and Parmesan to the bowl with dressing.

Toss and finish the Italian grinder chicken salad

Add the warm (or cooled) chicken to the bowl and toss until everything is glossy and well-coated. Taste and adjust salt, vinegar, or heat.
Garnish with parsley and serve immediately for maximum crunch.

Notes & Tips

Cook chicken to a safe 165°F (74°C); an instant-read thermometer keeps it juicy and fully cooked. See safe temps at FoodSafety.gov: safe minimum temperatures.
Shred iceberg as thin as you can for that classic grinder crunch—use a sharp knife and slice into confetti.
For extra-creamy dressing that clings better, slowly whisk in the oil after the vinegar and mayo to better emulsify. Technique tips from Serious Eats: how to make great dressings.

Variations: Grinder Chicken Salad Twists

Spicy Calabrian: Add 1–2 teaspoon Calabrian chili paste to the dressing and swap provolone for pepper jack.
Caprese-Style: Replace provolone with fresh mozzarella pearls (4 oz/113 g) and add ½ cup chopped sun-dried tomatoes; finish with a drizzle of balsamic glaze.
Greek-ish: Use romaine instead of iceberg, add ½ cup diced cucumber and ⅓ cup crumbled feta, and sub oregano with ½ teaspoon dried dill.

Equipment You'll Need

Rimmed sheet pan
Parchment paper (optional)
Instant-read thermometer
Large mixing bowl and whisk
Sharp chef’s knife and cutting board
Salad spinner or clean kitchen towel for drying lettuce

Storage for Italian Grinder Chicken Salad recipe

Store components separately for best texture: chicken in an airtight container, dressing in a jar, and lettuce/veg in a sealed container lined with a paper towel.

Cooked chicken: up to 4 days refrigerated.
Dressing: up to 5 days refrigerated.
Prepped veggies: 2–3 days refrigerated.
Fully dressed salad: best within 24 hours; it will soften by day 2.
Freezing: Not recommended for dressed salad. Cooked chicken can be frozen up to 3 months.

Serving Ideas & Pairings

Serve in bowls with garlic-herb croutons or torn toasted ciabatta on the side.
Stuff into a toasted hoagie roll for a lighter take on the classic grinder sandwich.
Pair with a simple tomato-basil soup or roasted potatoes for a heartier meal.
Drinks: crisp Pinot Grigio, Italian lager, or sparkling water with lemon.

Pro Tips for Italian Grinder Chicken Salad recipe

Salt your lettuce lightly right before tossing; it seasons the greens and helps the dressing cling without wilting too fast.
Use good extra-virgin olive oil for richer flavor in the dressing; learn more about EVOO quality from Harvard’s Nutrition Source: olive oil basics.
Dice chicken while slightly warm so it absorbs a bit of dressing and stays ultra-juicy.

FAQ: Italian Grinder Chicken Salad recipe

Can I use rotisserie chicken? Absolutely—use 4 cups (about 600 g) chopped rotisserie chicken to skip the cooking and cut total time to ~20 minutes.

How do I make it dairy-free? Use dairy-free provolone-style slices or omit cheese, and ensure the mayo is dairy-free; the rest of the recipe is naturally dairy-free.

Is it spicy? It’s mildly zippy from pepperoncini and red pepper flakes. For less heat, omit the flakes and rinse pepperoncini; for more, add extra flakes or Calabrian chili paste.

Craving those grinder flavors in a fresh bowl? Make this Italian Grinder Chicken Salad recipe tonight and enjoy the crunch!

Italian Grinder Chicken Salad recipe