Description
A refreshing and flavorful Italian Grinder Chicken Salad combining shredded chicken breast with fresh vegetables, olives, and cheeses, all tossed in a zesty Italian dressing. Perfect for a quick, healthy lunch or light dinner.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup red onion, thinly sliced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted red peppers, sliced
- 1/4 cup black olives, sliced
- 1/4 cup provolone cheese, shredded
- 1/4 cup parmesan cheese, grated
Dressing Ingredients
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Combine Salad Ingredients. In a large bowl, mix together the shredded cooked chicken breast, thinly sliced red onion, diced cucumber, halved cherry tomatoes, sliced roasted red peppers, sliced black olives, shredded provolone cheese, and grated parmesan cheese. Ensure all ingredients are evenly distributed.
- Prepare the Dressing. In a small bowl, whisk together red wine vinegar, olive oil, dried oregano, dried basil, salt, and black pepper until the dressing is smooth and well combined, balancing the acidity and herbs.
- Toss Salad with Dressing. Pour the prepared dressing over the chicken and vegetable mixture. Toss thoroughly to ensure every ingredient is evenly coated with the flavorful dressing.
- Garnish and Serve. Optionally, sprinkle fresh parsley over the salad for a burst of color and freshness. Serve immediately for best taste, or refrigerate to let flavors meld and serve chilled later.
Notes
- Use leftover or freshly cooked chicken breast for convenience.
- For a lighter version, reduce the amount of cheese or use low-fat cheese.
- Can be served as a main dish or as a hearty side salad.
- Refrigerate for up to 2 days; dressing may be added just before serving to keep vegetables crisp.
- Feel free to add other Italian herbs like thyme or rosemary for variation.
