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Chicken grinder chopped salad with diced chicken, romaine lettuce, cucumber, tomatoes, red onion, banana peppers, olives, and creamy dressing in a black bowl on a rustic wood table.

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 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Main Course
Cuisine Italian-Inspired
Servings 4

Equipment

Cutting Board
Sharp Knife
Baking Sheet
Large Mixing Bowl
Small Mixing Bowl
Whisk

Ingredients
 

For the Garlic Pita Chips:

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:

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
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