Italian Grinder Chicken Salad Recipe

Introduction

This Italian Grinder Chicken Salad is a flavorful and hearty mix of shredded rotisserie chicken, savory deli meats, cheeses, and tangy vegetables. Tossed in a zesty homemade dressing, it makes a perfect lunch or light dinner served with crackers or on a sandwich.

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 tsp oregano
• 1 tsp garlic powder
• Freshly cracked pepper
• Salt to taste (about 1/4 tsp)

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 as needed.
2. Step 2: In a large bowl, combine the shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, provolone, crumbled feta, diced grape tomatoes, banana peppers, and red onion.
3. Step 3: Pour most of the dressing over the mixture and toss well to evenly coat all the ingredients. Add remaining dressing if necessary to achieve your preferred consistency.
4. Step 4: Store the salad in an airtight container in the refrigerator for up to 4 days. Serve it chilled with veggies, crackers, tortilla chips, or as a sandwich filling.
5. Step 5: If you have leftover dressing, keep it sealed in the fridge and add a bit to the salad before serving again to refresh and rehydrate it, as the dressing may be absorbed over time.

Tips & Variations

• For a spicier kick, substitute mild banana peppers with hot cherry peppers or add crushed red pepper flakes to the dressing.
• Use leftover cooked chicken if you don’t have rotisserie chicken on hand; just shred it finely.
• Swap provolone for mozzarella or another semi-soft cheese if preferred.
• Adding fresh herbs like chopped basil or parsley can brighten the flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. Keeping the dressing separate until serving can help maintain freshness if preferred. Reheat is not recommended; serve chilled or at room temperature for best flavor and texture.

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 store it in the fridge in an airtight container and toss before serving.

What can I serve this Italian Grinder Chicken Salad with?

It’s delicious served with fresh vegetables, crackers, tortilla chips, or simply piled onto your favorite sandwich bread or rolls for an easy meal.

Italian Grinder Chicken Salad Recipe

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4.7 from 61 reviews

This Italian Grinder Chicken Salad is a flavorful and hearty salad combining shredded rotisserie chicken with diced Italian deli meats, cheeses, and fresh vegetables, all tossed in a tangy, homemade Italian dressing. Perfect for a quick lunch, served with crackers or as a sandwich filling, this salad keeps well in the fridge for up to four days.

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

Ingredients

Scale 1x2x3x

Meat and Cheese

• 2 cups rotisserie chicken, shredded
• 1/4 lb. salami or soppressata, diced
• 1/4 lb. pepperoni, diced
• 1/4 cup provolone, thick-sliced and diced
• 1/4 cup crumbled feta

Vegetables

• 2/3 cup diced grape tomatoes
• 1/3 cup banana peppers (mild)
• 1/2 red onion, thinly sliced or diced

Dressing

• 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 (to taste)
• Salt to taste (about 1/4 teaspoon)

Instructions

1. Make the Dressing: In a bowl or liquid measuring cup, combine mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, freshly cracked pepper, and salt. Whisk well to blend all ingredients. Taste and adjust the seasoning if necessary to balance tanginess and saltiness.
2. Prepare the Salad Mixture: In a large bowl, combine shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, diced provolone, crumbled feta, diced grape tomatoes, banana peppers, and sliced or diced red onion. Mix gently to integrate all components.
3. Toss Salad with Dressing: Pour most of the prepared dressing over the bowl of salad ingredients. Toss thoroughly to coat everything evenly. Add any remaining dressing if needed to achieve your preferred level of moisture.
4. Storage and Serving: Transfer the salad to an airtight container and store in the refrigerator for up to 4 days. Serve chilled alongside fresh veggies, crackers, tortilla chips, or use as a filling for sandwiches.
5. Utilize Leftover Dressing: If any dressing remains, keep it sealed in the refrigerator. Add it to the salad the next day if it appears dry, as some dressing will be absorbed during storage, helping to refresh the salad’s texture and flavor.

Notes

• You can substitute salami or soppressata based on preference or availability.
• Adjust the amount of banana pepper juice to control the tanginess and spice level.
• For a lighter version, use a low-fat mayonnaise or Greek yogurt in the dressing.
• The salad keeps well in the fridge for up to 4 days, but tastes best within 2 days for freshness.
• Serve on your choice of bread for an Italian grinder sandwich or on a bed of greens for a lighter meal.

Keywords: Italian chicken salad, Italian grinder salad, rotisserie chicken salad, deli meat salad, no-cook salad, Italian lunch recipe