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Close-up of club grinder chopped salad with romaine, turkey, ham, provolone, cherry tomatoes, cucumbers, black olives, banana peppers, bacon, herbs, and creamy dressing in a white bowl.

Club Grinder Chopped Salad with Garlic Pita Chips

Nesting Lane
Club Grinder Chopped Salad with Garlic Pita Chips is a high protein salad recipe with deli-style flavor and scoopable pita chips.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

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

Ingredients
 

For the Garlic Pita Chips:

For Salad:

  • 6 cups chopped romaine lettuce
  • 6 ounces deli turkey breast chopped
  • 1 cup cooked chicken breast chopped
  • 4 slices turkey bacon cooked and chopped
  • 3 ounces provolone cheese chopped
  • 1 cup cherry tomatoes quartered
  • ¾ cup cucumbers diced
  • ⅓ cup red onion finely chopped
  • ¼ cup banana peppers chopped
  • ¼ cup sliced black olives
  • 2 tablespoon chopped fresh parsley

For the Creamy Club Grinder Dressing:

Instructions
 

  • Preheat oven to 375 degrees F.
  • Cut the pita rounds into small triangles. Place the pita triangles on a baking sheet. Drizzle the pita triangles with olive oil.
  • Drizzle the pita triangles with olive oil. Sprinkle the pita triangles with garlic powder, Italian seasoning, and salt.
  • Using tongs, toss the pita triangles until lightly coated. Bake the pita triangles 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.
  • Add the chopped romaine lettuce to a large mixing bowl. Add the turkey, chicken, turkey bacon, provolone cheese, tomatoes, cucumber, red onion, banana peppers, 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 whisk, mix the dressing until smooth.
  • Pour the dressing over the salad. Using tongs, toss the salad until evenly coated.
  • Serve the pita chips on the side for scooping.

Notes

Storing

Store the salad - Place leftover dressed salad in an airtight container in the refrigerator for up to 1 day.
Store the pita chips - Place cooled pita chips in an airtight container at room temperature for up to 2 days.
Store parts separately - For the freshest texture, store the dressing, salad, and pita chips in separate containers.

Nutrition

Calories: 353kcalCarbohydrates: 29gProtein: 23gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 44mgSodium: 1560mgPotassium: 615mgFiber: 5gSugar: 6gVitamin A: 6770IUVitamin C: 22mgCalcium: 241mgIron: 3mg
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