Italian Grinder Chicken Salad Recipe

Introduction

This Italian Grinder Chicken Salad is a flavorful blend of shredded rotisserie chicken, cured meats, and tangy cheeses, all tossed in a zesty homemade dressing. It’s perfect for a quick lunch, a hearty snack, or served on a sandwich for a satisfying meal.

Ingredients

• 2 cups rotisserie chicken (shredded)
• 1/4 lb. salami or soppressata (diced)
• 1/4 lb. pepperoni (diced)
• 1/4 cup provolone, thick-sliced (diced)
• 1/4 cup crumbled feta
• 2/3 cup diced grape tomatoes
• 1/3 cup banana peppers (mild)
• 1/2 red onion (sliced thin or diced)
• 1/2 cup mayonnaise
• 1/4 cup grated parmesan
• 3 tablespoons red wine vinegar
• 1-2 tablespoons banana pepper juice from the jar (to taste)
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• Freshly cracked pepper
• Salt to taste (about 1/4 teaspoon)

Instructions

1. Step 1: Start by making the dressing. Combine mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, freshly cracked pepper, and salt in a bowl or liquid measuring cup. Taste and adjust seasoning if needed.
2. Step 2: In a large bowl, combine shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, provolone, crumbled feta, diced grape tomatoes, banana peppers, and sliced or diced red onion.
3. Step 3: Pour most of the dressing over the combined ingredients and toss well to coat everything evenly. Add the remaining dressing if needed for extra moisture and flavor.
4. Step 4: Store the salad in an airtight container in the refrigerator for up to 4 days. Serve it with fresh veggies, crackers, tortilla chips, or use it as a filling for sandwiches.
5. Step 5: If you have any leftover dressing, keep it in a sealed container in the fridge. Add it to the salad the next day as some of the dressing may be absorbed, helping to refresh and rehydrate the salad.

Tips & Variations

• For a spicier kick, use spicy banana peppers or add more banana pepper juice to the dressing.
• Replace the rotisserie chicken with leftover grilled chicken or turkey as preferred.
• Add chopped fresh herbs like basil or parsley for additional freshness.
• Use different cheeses such as mozzarella or fontina if you want a milder flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. If the salad seems dry after a day or two, add a little of the reserved dressing to rehydrate it. This salad is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually benefits from sitting a few hours to allow the flavors to meld. Just keep it refrigerated and stir in more dressing before serving if it looks dry.

What can I serve this salad with?

It’s delicious on its own as a salad, served with vegetable sticks, crackers, or tortilla chips. It also makes a great sandwich filling on fresh Italian bread or rolls.

Italian Grinder Chicken Salad Recipe

Print Recipe

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4.4 from 235 reviews

A flavorful and hearty Italian Grinder Chicken Salad packed with shredded rotisserie chicken, diced salami, pepperoni, provolone, feta cheese, and fresh vegetables, all tossed in a tangy red wine vinegar and banana pepper dressing. Perfect as a protein-rich salad served with crackers, tortilla chips, or as a sandwich filling.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups rotisserie chicken (shredded)
• 1/4 lb. salami or soppressata (diced)
• 1/4 lb. pepperoni (diced)
• 1/4 cup provolone, thick-sliced (diced)
• 1/4 cup crumbled feta
• 2/3 cup diced grape tomatoes
• 1/3 cup banana peppers (mild)
• 1/2 red onion (sliced thin or diced)

Dressing Ingredients

• 1/2 cup mayonnaise
• 1/4 cup grated parmesan
• 3 tablespoons red wine vinegar
• 1–2 tablespoons banana pepper juice from the jar (to taste)
• 1 tsp oregano
• 1 tsp garlic powder
• freshly cracked pepper (to taste)
• salt (about 1/4 tsp, to taste)

Instructions

1. Prepare the Dressing: In a bowl or liquid measuring cup, combine the mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, freshly cracked pepper, and salt. Mix well and taste, adjusting seasoning as needed to achieve the desired tang and flavor.
2. Combine Salad Ingredients: In a large mixing bowl, add the shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, diced provolone, crumbled feta, diced grape tomatoes, banana peppers, and sliced red onion. Toss gently to combine all ingredients evenly.
3. Toss with Dressing: Pour most of the dressing over the salad ingredients and toss thoroughly to coat everything. Add the remaining dressing as needed to achieve a well-coated salad with balanced moisture.
4. Store and Serve: Transfer the salad to an airtight container and refrigerate for up to 4 days. Serve chilled alongside vegetables, crackers, tortilla chips, or use as a hearty sandwich filling.
5. Store Leftover Dressing: If there is any dressing leftover, store it separately in a sealed container in the refrigerator. Add more dressing to the salad the next day to rehydrate if needed, as some dressing is absorbed as it sits.

Notes

• This salad keeps well in the refrigerator for up to 4 days, making it ideal for meal prep.
• Adjust the amount of banana pepper juice to your taste preference for spice and tang.
• Use high-quality deli meats for the best flavor experience.
• Serve chilled for optimal freshness and taste.
• Can be served as a dip with crackers or chips or as a sandwich filling.

Keywords: Italian chicken salad, Italian grinder salad, deli meat salad, rotisserie chicken salad, no cook chicken salad, sandwich filling