Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 servings
This Italian Grinder Chicken Salad combines all the elements you love about a classic Grinder sandwich—tangy, savory, cheesy—and transforms them into a delicious, scoopable chicken salad. It’s perfect for meal prep, parties, or easy lunches served with crackers, fresh veggies, or tucked inside a croissant.
Ingredients
Salad:
- 2 cups rotisserie chicken, shredded
- ¼ lb. salami or soppressata, diced
- ¼ lb. pepperoni, diced
- ¼ cup provolone (thick-sliced), diced
- ¼ cup crumbled feta
- ⅔ cup grape tomatoes, diced
- ⅓ cup mild banana peppers
- ½ red onion, thinly sliced or diced
Dressing:
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 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 black pepper, to taste
- Salt, to taste (about ¼ teaspoon)
Instructions
- Make the Dressing:
In a bowl or liquid measuring cup, whisk together the mayonnaise, Parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, pepper, and salt. Taste and adjust seasonings as needed—add more vinegar or banana pepper juice for extra tang. - Combine the Salad:
In a large mixing bowl, combine the shredded chicken, diced deli meats, red onion, tomatoes, banana peppers, provolone, and feta. - Toss with Dressing:
Pour most of the dressing over the salad ingredients and toss thoroughly to coat. Add the remaining dressing only if needed. - Chill & Serve:
Transfer to an airtight container and refrigerate until ready to serve, up to 4 days. Serve cold with crackers, fresh veggies, tortilla chips, or on toasted croissants for an incredible sandwich.
Notes
- Tang Adjustment: If the dressing tastes too mild, add another splash or two of red wine vinegar or banana pepper juice for a punchier flavor.
- Deli Meat Variations: Feel free to substitute or mix deli meats—try ham, prosciutto, spicy or peppered pepperoni, or mortadella.
- Cheese Flexibility: You can use only provolone or only feta if preferred—just double the amount of whichever one you choose.
- Meal Prep Tip: This salad gets better as it sits! If it dries out slightly after a day or two, stir in a spoonful of reserved dressing to refresh.
Italian Grinder Chicken Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Italian Grinder Chicken Salad combines all the elements you love about a classic Grinder sandwich—tangy, savory, cheesy—and transforms them into a delicious, scoopable chicken salad. It’s perfect for meal prep, parties, or easy lunches served with crackers, fresh veggies, or tucked inside a croissant.
Ingredients
Salad:
-
2 cups rotisserie chicken, shredded
-
¼ lb. salami or soppressata, diced
-
¼ lb. pepperoni, diced
-
¼ cup provolone (thick-sliced), diced
-
¼ cup crumbled feta
-
⅔ cup grape tomatoes, diced
-
⅓ cup mild banana peppers
-
½ red onion, thinly sliced or diced
Dressing:
-
½ cup mayonnaise
-
¼ cup grated Parmesan cheese
-
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 black pepper, to taste
-
Salt, to taste (about ¼ teaspoon)
Instructions
-
Make the Dressing:
In a bowl or liquid measuring cup, whisk together the mayonnaise, Parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, pepper, and salt. Taste and adjust seasonings as needed—add more vinegar or banana pepper juice for extra tang. -
Combine the Salad:
In a large mixing bowl, combine the shredded chicken, diced deli meats, red onion, tomatoes, banana peppers, provolone, and feta. -
Toss with Dressing:
Pour most of the dressing over the salad ingredients and toss thoroughly to coat. Add the remaining dressing only if needed.
-
Chill & Serve:
Transfer to an airtight container and refrigerate until ready to serve, up to 4 days. Serve cold with crackers, fresh veggies, tortilla chips, or on toasted croissants for an incredible sandwich.
Notes
-
Tang Adjustment: If the dressing tastes too mild, add another splash or two of red wine vinegar or banana pepper juice for a punchier flavor.
-
Deli Meat Variations: Feel free to substitute or mix deli meats—try ham, prosciutto, spicy or peppered pepperoni, or mortadella.
-
Cheese Flexibility: You can use only provolone or only feta if preferred—just double the amount of whichever one you choose.
-
Meal Prep Tip: This salad gets better as it sits! If it dries out slightly after a day or two, stir in a spoonful of reserved dressing to refresh.