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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/italian-grinder-chicken-salad-recipe/