Description
This chicken grinder salad is a fresh, protein-packed bowl inspired by Italian deli flavors. Loaded with veggies, provolone, and a zesty vinaigrette—perfect for a no-cook lunch.
Ingredients
For the salad:
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
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
Instructions
Combine chicken, tomatoes, cucumber, onion, peppers, provolone, olives, and parsley in a large bowl.
In a small bowl or jar, whisk together vinaigrette ingredients until smooth.
Pour vinaigrette over the salad and toss to coat.
Let sit 10–15 minutes to blend flavors. Serve chilled or at room temperature.
Notes
Use turkey or salami for variation.
Add cooked pasta to make a pasta salad.
Try mozzarella pearls instead of provolone.
Serve over greens for added volume.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch
- Method: No-Cook
- Cuisine: Italian-American
