Description
A quick and refreshing Italian Grinder Chicken Salad featuring shredded chicken breast, fresh vegetables, olives, and a zesty herb dressing. Perfect for a light lunch or a flavorful side dish, this salad combines classic Italian ingredients with a simple olive oil and red wine vinegar dressing.
Ingredients
Scale
Chicken Salad
- 2 cups cooked chicken breast, shredded
- 1/2 cup red onion, thinly sliced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted red peppers, sliced
- 1/4 cup black olives, sliced
- 1/4 cup provolone cheese, shredded
- 1/4 cup parmesan cheese, grated
Dressing
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Combine Ingredients: In a large bowl, mix together the shredded chicken, thinly sliced red onion, diced cucumber, halved cherry tomatoes, sliced roasted red peppers, black olives, shredded provolone cheese, and grated parmesan cheese to create the salad base.
- Make Dressing: In a small bowl, whisk the red wine vinegar, olive oil, dried oregano, dried basil, salt, and black pepper until the mixture is well emulsified and flavorful.
- Toss Salad: Pour the dressing over the chicken and vegetable mixture, tossing gently but thoroughly to ensure every ingredient is evenly coated with the dressing.
- Garnish and Serve: Add fresh parsley for a pop of color and fresh flavor if desired. Serve the salad immediately for best taste, or refrigerate to serve chilled later.
Notes
- For added texture, consider including some chopped celery or bell peppers.
- This salad can be stored in the refrigerator for up to 2 days.
- Use leftover roasted chicken for convenience and flavor.
- Adjust seasoning and herbs according to your taste preference.
- To make it gluten-free, ensure that all cheese and olives are free from additives containing gluten.
