Description
Italian Grinder Chicken Salad brings all the bold, tangy flavors of a classic grinder sandwich into a quick, no-cook chicken salad. Made with rotisserie chicken, deli meats, cheeses, and a zesty dressing, it’s ideal for last-minute lunches or easy weekday meals. Serve it chilled with crackers, veggies, or on a croissant or sandwich roll.
Ingredients
Salad
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2 cups rotisserie chicken shredded
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1/4 lb. salami or soppressata diced
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1/4 lb. pepperoni diced
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1/4 cup provolone, thick-sliced diced
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1/4 cup crumbled feta
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2/3 cup diced grape tomatoes
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1/3 cup banana peppers mild
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1/2 red onion sliced thin or diced
Dressing
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1/2 cup mayonnaise
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1/4 cup grated parmesan
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3 tablespoons red wine vinegar
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1–2 tablespoons banana pepper juice from the jar, to taste
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1 tsp oregano
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1 tsp garlic powder
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Freshly cracked pepper
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Salt to taste (about 1/4 tsp)
Instructions
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In a bowl or liquid measuring cup, combine all dressing ingredients. Whisk until smooth, then taste and adjust seasoning if needed.
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In a large bowl, add the shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, red onion, grape tomatoes, banana peppers, provolone, and feta.
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Pour most of the dressing over the chicken mixture and toss well until evenly coated. Add the remaining dressing only if needed.
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Transfer the salad to an airtight container and refrigerate for up to 4 days.
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Serve chilled with veggies, crackers, or tortilla chips, or use as a sandwich filling. If needed, add a little reserved dressing the next day to refresh the salad.
Notes
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This salad is best served cold and does not require reheating.
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Some of the dressing will absorb as the salad sits; stirring before serving helps redistribute it.
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If extra dressing remains, store it separately in a sealed container and add as needed to maintain creaminess.