Spicy Italian Grinder Chopped Salad
Spicy Italian Grinder Chopped Salad is a high protein lunch recipe with deli-style flavor, creamy dressing, crisp pita chips, and a little heat.
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
- 4 ounces deli turkey breast chopped
- 3 ounces deli ham chopped
- 2 ounces hard salami chopped
- 2 ounces turkey pepperoni chopped
- 3 ounces provolone cheese chopped
- 1 cup cherry tomatoes quartered
- ½ cup cucumbers diced
- ½ cup banana peppers chopped
- ⅓ cup pepperoncini peppers chopped
- ⅓ cup red onion finely diced
- ¼ cup sliced black olives
- 2 tablespoon chopped fresh parsley
For the Spicy 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 crushed red pepper flakes
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat the 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. Sprinkle the garlic powder, Italian seasoning, and salt over the pita triangles.
- 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.
- In a large mixing bowl, add the chopped romaine lettuce, turkey, ham, salami, turkey pepperoni, provolone cheese, tomatoes, cucumber, banana peppers, pepperoncini 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, crushed red pepper flakes, black pepper, and salt.
- Using a wire whisk, mix until smooth.
- Pour the dressing over the salad. Toss the salad until evenly coated.
- Serve with pita chips for scooping.
Notes
Tips and Tricks
Adjust the heat - Use less crushed red pepper flakes for a mild salad, or add a little more if you want it spicier.Storing
Store the salad - Place leftover salad in an airtight container and refrigerate for up to 2 days. Store the pita chips - Place the pita chips in a separate airtight container at room temperature for up to 3 days. Store the dressing - Place the dressing in a covered container and refrigerate for up to 3 days. Meal prep - Store the salad, dressing, and pita chips separately. Add the dressing and chips right before serving.Nutrition
Calories: 436kcalCarbohydrates: 30gProtein: 29gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 68mgSodium: 1911mgPotassium: 746mgFiber: 6gSugar: 6gVitamin A: 6869IUVitamin C: 37mgCalcium: 247mgIron: 4mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane