Name: Italian-Style Chicken Grinder Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: 2 cups cooked chicken breast, shredded or cubed; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; ½ cup red onion, thinly sliced; ½ cup green bell pepper, diced; ½ cup provolone cheese, cubed; ¼ cup extra bell pepper, sliced; ¼ cup Kalamata olives, pitted and halved; 2 tablespoons fresh parsley, chopped; ¼ cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1 teaspoon dried oregano; ½ teaspoon dried basil; Salt and black pepper, to taste

Why You’ll Love This Recipe

I love how this salad brings all the bold flavors of an Italian grinder sandwich into a fresh and satisfying bowl. The combination of crisp vegetables, juicy chicken, and tangy vinaigrette is refreshing, filling, and easy to put together. It’s perfect for lunch, a picnic, or even a light dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast, shredded or cubed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, thinly sliced
½ cup green bell pepper, diced
½ cup provolone cheese, cubed
¼ cup bell pepper, sliced
¼ cup Kalamata olives, pitted and halved
2 tablespoons fresh parsley, chopped

For the vinaigrette:
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
½ teaspoon dried basil
Salt and black pepper, to taste

directions

I start by combining the chicken, cherry tomatoes, cucumber, red onion, green bell pepper, provolone, extra sliced bell pepper, olives, and parsley in a large bowl.

In a small bowl or jar, I whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, and pepper until it forms a smooth vinaigrette.

I pour the vinaigrette over the salad and toss everything gently to coat. I taste and adjust the seasoning if needed with a bit more salt, pepper, or vinegar.

Then I let the salad sit for 10 to 15 minutes so the flavors meld before serving it chilled or at room temperature.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: Approximately 320 kcal per serving

Variations

Sometimes I swap the chicken for turkey or add chopped salami or pepperoni for more of a deli sandwich feel. I also like tossing in cooked pasta to turn this into a pasta salad, or using mozzarella pearls instead of provolone.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. Since there’s no mayo, it holds up well and stays crisp. I don’t reheat it—it’s best served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often prep everything and keep the dressing separate until ready to serve. This keeps the veggies crisp.

What’s the best chicken to use?

I use leftover grilled or rotisserie chicken—it’s fast and flavorful.

Can I make it vegetarian?

Yes, I replace the chicken with chickpeas or marinated tofu for a meat-free option.

Is it okay to use bottled Italian dressing?

I prefer homemade for freshness, but bottled works well if I’m in a hurry.

Can I add lettuce or greens?

Absolutely. I sometimes serve it over a bed of romaine or arugula for extra volume.

Conclusion

This Italian-Style Chicken Grinder Salad is a fresh, colorful, and flavor-packed twist on a classic sandwich. With protein-rich chicken, crunchy vegetables, and a vibrant vinaigrette, it’s an easy go-to that I enjoy all year round.