Go Back
–+ servings
Turkey Grinder Chopped Salad with chopped turkey, romaine lettuce, cucumber, cherry tomatoes, red onion, black olives, and creamy dressing served in a black bowl.

Turkey Grinder Chopped Salad

Nesting Lane
Turkey Grinder Chopped Salad is a high protein, quick lunch or dinner with classic grinder flavors, creamy dressing, and crisp pita chips.
No ratings yet

Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

Print Recipe Save to Pinterest
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
Whisk

Ingredients
 

For the Garlic Pita Chips:

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:

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

Calories: 342kcalCarbohydrates: 31gProtein: 25gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 44mgSodium: 1791mgPotassium: 668mgFiber: 5gSugar: 6gVitamin A: 6807IUVitamin C: 29mgCalcium: 247mgIron: 4mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane