, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Chicken grinder salad in lettuce cups
Ingredients
- 1½ lbs 650 g chicken breast boneless, halved lengthwisechicken breasts boneless, halved lengthwise
- 1 tbsp 1 tbsp olive oil
- 1 tsp 1 tsp paprika powder
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp ground black pepper
- 3½ oz. 100 g salami cut into bite-sized pieces
- 2 oz. 55 g pepperoni cut into bite-sized pieces
- 3½ oz. (¾ cup) 100 g (180 ml) provolone cheese cut into small cubes
- 5 oz. 140 g cherry tomatoes halved or quartered
- ½ (2 oz.) ½ (55 g) small red onion finely dicedsmall red onions finely diced
- 6 6 pickled banana peppers pepperoncini, sliced into rings
- 1 1 large head iceberg lettuce leaves separated
- 2⁄3 cup 160 ml mayonnaise
- 2 tbsp 2 tbsp red wine vinegar
- 2 tbsp 2 tbsp white wine vinegar or pepperoncini brine
- 1 tsp 1 tsp garlic powder
- ½ tbsp ½ tbsp Italian seasoning
- 1½ oz. 45 g shaved Parmesan cheese or Grana Padano
- salt to taste
- ground black pepper to taste
- fresh basil leaves
- extra shaved Parmesan cheese or Grana Padano
Instructions
- Pat the chicken dry with paper towels and season with paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for approximately 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a plate, let cool slightly, and cut into bite-sized pieces.
- Carefully separate the iceberg lettuce leaves, keeping them as whole as possible. Rinse under cold water and pat thoroughly dry with paper towels. Set aside.
- Whisk together the mayonnaise, red wine vinegar, pepperoncini brine, garlic powder, and Italian seasoning in a large bowl until smooth and creamy. Season with salt and black pepper to taste.
- Add the cooked chicken, salami, pepperoni, provolone, cherry tomatoes, red onion, pepperoncini, and shaved Grana Padano to the bowl. Toss gently until everything is evenly coated with the dressing.
- Spoon the chicken grinder salad into the prepared iceberg lettuce cups just before serving.
- Garnish with fresh basil leaves and extra shaved Grana Padano. Serve immediately.
What is a grinder salad?
A grinder salad is inspired by the classic Italian-American grinder sandwich, typically filled with deli meats, cheese, shredded lettuce, and a creamy, tangy dressing.
The salad version skips the bread and combines those delicious sandwich fillings into a hearty, flavorful meal.
Our version adds chicken breast for extra protein and serves everything in crisp iceberg lettuce cups, making it easy to enjoy without bread or utensils.
Can I use leftover chicken?
Absolutely! Leftover roasted, grilled, or pan-seared chicken works beautifully and makes this recipe even quicker.
Rotisserie chicken is another convenient option. Just remove the skin and bones, chop the meat, and let it cool before mixing with the dressing.
Avoid adding warm chicken directly to the mayonnaise dressing, as it can affect the consistency.
Can I cook the chicken in an air fryer or oven?
Yes! Both methods work well.
Air fryer: Cook the seasoned chicken at 400°F (200°C) for approximately 10-12 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
Oven: Bake at 400°F (200°C) for approximately 15-20 minutes, or until cooked through.
Cooking times depend on the thickness of the chicken breasts, so use a meat thermometer for the best results.
Why should I avoid boiled or poached chicken?
Boiled or poached chicken can retain surface moisture, which may thin the creamy dressing if the meat isn't drained and dried properly.
Pan-seared, grilled, roasted, or air-fried chicken also adds extra savory flavor.
If you prefer poached chicken, make sure to drain it thoroughly, pat it dry, and let it cool before adding it to the salad.
Can I use different deli meats?
Definitely! Try swapping the salami or pepperoni for sliced turkey, ham, or roast beef.
Choose high-quality deli meats with a high meat content and minimal additives. Check the labels for added sugar, starches, and other unnecessary fillers.
For a milder flavor, replace some or all of the pepperoni with turkey or ham.
Can I use another cheese?
Yes! Parmesan is an excellent substitute for Grana Padano.
Gouda, mozzarella, or mild cheddar can replace the provolone, depending on your preference.
For a more pronounced Italian-inspired flavor, try a combination of provolone and Parmesan.
What are pepperoncini?
Pepperoncini are mild, tangy pickled peppers commonly used in Italian-American sandwiches and salads.
They add a pleasant acidity and a little heat without making the dish particularly spicy.
The pickling brine also adds flavor to the dressing, so don't discard it!
What can I use instead of pepperoncini?
Mild pickled banana peppers are an excellent substitute.
You can also use chopped pickled jalapeños for a spicier version, although you may want to reduce the amount.
If you don't have pepperoncini brine, use a little extra red wine vinegar in the dressing and adjust to taste.
How do I keep the lettuce cups crisp?
Choose a fresh, firm head of iceberg lettuce and carefully separate the leaves.
Rinse and dry them thoroughly, as excess water can make the dressing runny and the lettuce soggy.
Keep the lettuce refrigerated until serving, and fill the cups just before eating.
You can also use romaine lettuce leaves for smaller, boat-shaped portions.
Can I make this salad ahead of time?
Absolutely! This recipe is excellent for meal prep.
Cook and chop the chicken, prepare the dressing, and chop the remaining ingredients in advance.
For the best texture, store the dressing separately and toss it with the filling shortly before serving.
Keep the iceberg lettuce leaves in a separate airtight container lined with paper towels to help them stay crisp.
Can I serve this without lettuce cups?
Of course! Serve the grinder salad in a bowl over shredded iceberg or romaine lettuce for an easy chopped salad.
You can also spoon the filling into low carb wraps or serve it over mixed greens.
How can I make the dressing lighter?
Replace part of the mayonnaise with plain Greek yogurt for a tangier dressing with a little extra protein.
Keep in mind that the flavor and consistency will change slightly, and the carb content may increase depending on the yogurt you use.
Storage and leftovers
Store the chicken grinder salad in an airtight container in the refrigerator for up to 3 days, provided the chicken was freshly cooked and promptly refrigerated.
For the best results, keep the lettuce separate and add it just before serving.
If the salad has already been mixed with the dressing, stir gently before serving, as some liquid may separate during storage.
