Chicken Grinder Chopped Salad takes everything you’d get in an Italian grinder sandwich and turns it into a chopped main dish.
It works with a fork, or you can scoop it up with pita chips. Every serving has romaine lettuce, cooked chicken breast, provolone, cherry tomatoes, cucumber, banana peppers, red onion, black olives, and fresh parsley.
The dressing does a lot of the work here. It’s just Greek yogurt, light mayonnaise, red wine vinegar, Dijon mustard, Italian seasoning, and a splash of banana pepper juice. That pepper juice gives it a tangy kick without needing a long ingredient list to get there.
You’re looking at 34 grams of protein per serving, and the whole thing takes about 28 minutes start to finish. Works for lunch, an easy weeknight dinner, or meal prep, just keep the pita chips separate so they don’t go soft.
Why You’ll Love This Chicken Grinder Chopped Salad
High in Protein
Each serving has 34 grams of protein from chicken breast, provolone cheese, and Greek yogurt.
Ready in Under 30 Minutes
The full recipe takes 28 minutes, making it a quick recipe under the 35-minute guideline.
Crunch in Every Serving
The romaine, cucumber, vegetables, and garlic pita chips give the salad plenty of texture.
Creamy Grinder Dressing
Greek yogurt and light mayonnaise make the dressing creamy, while vinegar, Dijon mustard, and banana pepper juice add tang.
Works for Lunch or Dinner
Serve it as a high protein lunch, a weeknight main course, or a meal prep salad.
Pita Chips for Scooping
The garlic pita chips can be tossed into the bowl or served on the side for scooping up the chopped salad.
Ingredient Substitutions
Chicken Breast
Use cooked turkey breast or shredded rotisserie chicken in place of the diced chicken breast.
Provolone Cheese
Replace the provolone with mozzarella, reduced-fat Swiss cheese, or Monterey Jack cheese.
Whole Wheat Pita
Use regular pita rounds if whole wheat pita is unavailable. Baked flatbread or sturdy pita crackers can also be served on the side.
Romaine Lettuce
Use chopped iceberg lettuce for more crunch, or use a mixture of romaine and shredded cabbage.
Banana Peppers
Use pepperoncini for a similar tangy taste. Chopped mild pickled peppers also work.
Greek Yogurt
Replace the nonfat Greek yogurt with low-fat Greek yogurt or plain skyr.
Light Mayonnaise
Use regular mayonnaise if preferred. The dressing will have a richer texture.
Red Wine Vinegar
Use white wine vinegar or apple cider vinegar in the same amount.
Black Olives
Leave out the olives or replace them with sliced green olives.
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Chicken Grinder Chopped Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
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 diced
- 3 ounces provolone cheese chopped
- 1 cup cherry tomatoes quartered
- ¾ cup cucumber 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.
- Using a sharp knife, cut each pita round into triangles.
- Place the pita triangles on a baking sheet. Drizzle the pita pieces with olive oil.
- Add the garlic powder, Italian seasoning, and salt. Toss the pita pieces until lightly coated.
- Bake for 7 to 8 minutes, or until crisp and lightly browned.
- Remove the pita chips from the oven. Allow the pita chips to cool.
- In a large mixing bowl, add the romaine lettuce, chicken, provolone cheese, tomatoes, cucumber, banana peppers, red onion, black olives, and parsley.
- In a small mixing bowl, add the Greek yogurt, light mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, black pepper, and salt.
- Using a wire whisk, mix the dressing until smooth. Pour the dressing over the salad. Toss until the ingredients are evenly coated.
- Serve the pita chips on the side for scooping.
Notes
Tips and Tricks
Keep the Pita Chips Separate – Store the pita chips away from the salad and dressing. This keeps them crisp until serving. Dry the Romaine – Remove as much water as possible after washing the lettuce. Dry lettuce holds the dressing better. Use Cold Chicken – Allow freshly cooked chicken to cool before adding it to the salad. Warm chicken can soften the romaine. Prepare It for Meal Prep – Store the salad, dressing, and pita chips in separate containers. Combine them right before serving.Storing
Store the Salad – Place the undressed salad in an airtight container and refrigerate for up to 3 days. Store the Dressing – Place the dressing in a covered container and refrigerate for up to 4 days. Stir or whisk before serving. Store the Pita Chips – Allow the pita chips to cool completely, then store them in an airtight container at room temperature for up to 3 days. Store Dressed Salad – Refrigerate leftover dressed salad in an airtight container for up to 1 day. The lettuce and pita chips will soften during storage.Nutrition
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