Chicken Grinder Chopped Salad

Nesting Lane

Chicken Grinder Chopped Salad is a quick, high protein lunch with chicken, provolone, crisp vegetables, creamy dressing, and homemade garlic pita chips.

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Prep Time 20

Cook Time 8

Total Time 28

Course Main Course

Cuisine Italian-Inspired

Servings

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 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

Yield: 4 servings

Serving Size: 1 Chicken Chopped Salad with Pita Chips

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

Calories: 382kcalCarbohydrates: 28gProtein: 34gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 76mgSodium: 786mgPotassium: 673mgFiber: 5gSugar: 5gVitamin A: 6811IUVitamin C: 29mgCalcium: 247mgIron: 3mg