Chicken Bacon Grinder Chopped Salad turns the flavors of a deli grinder into a crisp, scoopable meal. You get chopped romaine, chicken breast, turkey bacon, provolone, tomatoes, cucumber, banana peppers, red onion, black olives, and parsley in every serving.
A creamy Greek yogurt grinder dressing ties everything together, while garlic pita chips add crunch on the side.
Serve this chopped salad for lunch, a weeknight dinner, or meal prep. Each serving has 38 grams of protein, and the full recipe takes 35 minutes from start to finish.
The mix of chicken, bacon, cheese, vegetables, and tangy dressing makes it filling without feeling heavy.
Keep the pita chips beside the bowl and use them for scooping, or stir a few into each serving for extra crunch. It’s a practical option when you want grinder sandwich flavor in salad form.
Why You’ll Love This Chicken Bacon Grinder Chopped Salad
High Protein Main Dish
Each serving has 38 grams of protein from chicken, turkey bacon, provolone, and Greek yogurt.
Ready in 35 Minutes
The full recipe takes 35 minutes, making it useful for busy lunches and weeknight dinners.
Crisp and Creamy Texture
The chopped vegetables, crisp turkey bacon, and pita chips balance the creamy grinder dressing.
Scoopable Salad Option
Serve the pita chips on the side and use them to scoop up the chopped salad.
Meal Prep Friendly
Prepare the chicken, vegetables, cheese, and dressing ahead of time, then store each part separately until serving.
This recipe uses a large skillet, a baking sheet, and two mixing bowls.
Ingredient Substitutions
Chicken Breast
Use chopped rotisserie chicken, leftover grilled chicken, or cooked turkey breast in the same amount.
Turkey Bacon
Use cooked center-cut bacon or chicken bacon. Drain it well before chopping.
Provolone Cheese
Use mozzarella, Swiss, or Monterey Jack cheese.
Whole Wheat Pita Rounds
Use regular pita rounds. Store-bought pita chips can also be served on the side, though the garlic seasoning will be different.
Plain Nonfat Greek Yogurt
Use low-fat Greek yogurt or sour cream. Sour cream will make the dressing richer and less tangy.
Banana Pepper Juice
Use pepperoncini brine or dill pickle juice in the same amount.
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Chicken Bacon Grinder Chopped Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Garlic Pita Chips:
- 2 large whole wheat pita rounds
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasonings
- ¼ teaspoon salt
For the Salad:
- 6 cups chopped romaine lettuce
- 2 cups cooked chicken breast chopped
- 4 slices cooked turkey bacon chopped
- 3 ounces provolone cheese chopped
- 1 cup cherry tomatoes quartered
- ¾ cup cucumbers diced
- ½ cup banana peppers chopped
- ⅓ cup red onion finely diced
- ¼ cup sliced black olives
- 2 tablespoon chopped fresh parsley
For the Creamy Grinder Dressing:
- ⅓ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon banana pepper juice
- 1 teaspoon dijon mustard
- ½ teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 375°F.
- Cut the pita rounds into small triangles. Place the pita triangles on a baking sheet.
- Drizzle the pita triangles with olive oil. Sprinkle the pita triangles with garlic powder, Italian seasoning, and salt. Toss the pita triangles until lightly coated.
- Bake for 7 to 8 minutes, or until crisp and lightly browned.
- Remove the pita chips from the oven. Let the pita chips cool.
- Place the turkey bacon in a large skillet over medium heat.
- Cook the turkey bacon for 7 to 8 minutes, turning as needed, until crisp.
- Transfer the turkey bacon to a cutting board. Chop the turkey bacon into small pieces.
- In a large mixing bowl, add the romaine lettuce, chicken, turkey bacon, provolone cheese, tomatoes, cucumber, banana peppers, red onion, black olives, and parsley.
- In a small mixing bowl, add the Greek yogurt, mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, black pepper, and salt. Using a wire whisk, mix until smooth.
- Pour the dressing over the salad.
- Using tongs, toss until the salad is evenly coated.
- Add the garlic pita chips right before serving.
- Toss lightly, or serve the pita chips on the side for scooping.
Notes
Tips and Tricks
Dry the produce well – Remove extra moisture from the lettuce, tomatoes, and cucumber. This keeps the dressing from becoming watery. Thin the dressing when needed – If the Greek yogurt makes the dressing too thick, mix in 1 teaspoon of water at a time.Storing
Refrigerate the salad – Store the undressed salad in an airtight container for up to 3 days. Store the dressing separately – Refrigerate the dressing in a sealed container for up to 4 days. Store the pita chips separately – Keep the cooled pita chips in an airtight container at room temperature for up to 3 days.Nutrition
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