Turkey Grinder Chopped Salad takes everything you’d add to a deli-style grinder and turns it into a high protein chopped salad you can eat with a fork or scoop with pita chips.
You’ll use chopped romaine, deli turkey breast, provolone cheese, cherry tomatoes, cucumber, banana peppers, red onion, black olives, and fresh parsley.
The creamy grinder dressing uses Greek yogurt and light mayonnaise with red wine vinegar, banana pepper juice, Dijon mustard, and Italian seasoning.
Each serving has 25 grams of protein, and the whole recipe takes 28 minutes, so it’s a perfect quick recipe. It works well for lunch, meal prep, or a weeknight dinner when a regular sandwich doesn’t sound appealing.
A large mixing bowl and a small mixing bowl handle most of the prep. A baking sheet is useful for the pita chips.
Why You’ll Love This Turkey Grinder Chopped Salad
High Protein
Each serving has 25 grams of protein from the turkey, provolone, Greek yogurt, and other ingredients. That makes it a filling option for lunch or dinner.
Ready in Under 30 Minutes
The total time is 28 minutes, making this a quick recipe under the 35-minute guideline.
Classic Grinder Ingredients
Turkey, provolone, banana peppers, red onion, tomatoes, and Italian seasoning give you familiar grinder-style ingredients without using a sub roll.
Good for Meal Prep
You can prepare the vegetables, turkey, cheese, dressing, and pita chips ahead of time. Keep the dressing and pita chips separate until serving.
Crunchy Pita Chips
The garlic pita chips add crunch and can be mixed into the salad or served on the side for scooping.
Ingredient Substitutions
Turkey Breast
Use cooked chopped turkey breast instead of deli turkey if that’s what you have available.
Provolone Cheese
Mozzarella can replace the provolone for a milder cheese.
Romaine Lettuce
Chopped iceberg lettuce can replace the romaine if you prefer a crunchier base.
Cherry Tomatoes
Grape tomatoes can be used in the same amount.
Banana Peppers
Pepperoncini can replace the banana peppers. Their flavor is similar, although they may be slightly tangier.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat Greek yogurt.
Whole Wheat Pita
Regular pita rounds can replace the whole wheat pita rounds.
Dijon Mustard
Yellow mustard can be used if Dijon isn’t available, although the dressing will have a slightly different flavor.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Turkey 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
- 12 ounces deli turkey breast 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
- ⅓ 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 pieces with olive oil. Add the garlic powder, Italian seasoning, and salt. Toss until the pita pieces are 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.
- In a large mixing bowl, add the romaine lettuce, turkey, 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 until smooth.
- Pour the dressing over the salad. Toss until the salad is evenly coated.
- Serve the pita chips on the side for scooping.
Notes
Tips and Tricks
Keep the pita chips separate for meal prep – Store the chips in a sealed container at room temperature so they stay crisp. Drain the banana peppers well – Extra liquid can thin the salad dressing and make the chopped salad watery. Cut the ingredients into small pieces – Similar-sized pieces make the salad easier to scoop and help distribute the turkey, cheese, and vegetables throughout each serving. Chill the dressing ahead of time – If you prepare the dressing early, refrigerate it until serving so it stays cold and thick.Storing
Store the salad – Refrigerate the undressed salad in an airtight container for up to 3 days. Store the dressing – Keep the dressing in a separate airtight container in the refrigerator for up to 3 days. Store the pita chips – Keep completely cooled pita chips in an airtight container at room temperature for up to 3 days. Store leftovers – If the salad has already been dressed, refrigerate it in an airtight container and use it within 1 to 2 days. The lettuce and pita chips will soften as they sit.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like
