Name: Italian Grinder Chicken Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 4 cups fresh spinach or mixed greens; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 medium red onion, thinly sliced; 4 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons dried oregano; Salt & pepper to taste

Description

A fresh and flavorful Italian Grinder Chicken Salad featuring grilled chicken breasts served over a bed of spinach and mixed greens, complemented by cherry tomatoes, cucumber, red onion, and a tangy balsamic vinaigrette dressing. Perfect for a light lunch or dinner, this salad combines simple ingredients with bold herbs for a satisfying meal.

Ingredients

Scale

Salad

4 boneless, skinless chicken breasts (about 1.5 lbs)
4 cups fresh spinach or mixed greens
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 medium red onion, thinly sliced

Dressing

4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons dried oregano
Salt & pepper to taste

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Instructions

Prep & Grill Chicken: Preheat a grill or skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano. Grill the chicken for 6–7 minutes per side, or until fully cooked and no longer pink inside.
Rest & Chop Chicken: Remove the grilled chicken from heat and let it rest for 5 minutes. Then chop into bite-sized pieces.
Prepare Vegetables: Chop the spinach or mixed greens, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
Make the Dressing: In a bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper until well combined.
Combine Salad: In a large bowl, mix the chopped chicken with all the prepared vegetables. Drizzle the dressing over the salad and toss gently to coat everything evenly.
Serve: Serve immediately for a fresh, vibrant salad or chill in the refrigerator to let the flavors meld before serving.

Notes

Allowing the chicken to rest after grilling helps retain its juices for a moist, tender texture.
If preferred, substitute spinach with kale or arugula for a different leafy green flavor.
You can adjust the balsamic vinegar and olive oil ratio to taste for a tangier or milder dressing.
This salad can be made ahead and kept in the refrigerator for up to 24 hours; add dressing just before serving to keep the greens fresh.