Italian Grinder Chicken Salad Recipe

Introduction

This Italian Grinder Chicken Salad is a flavorful and hearty dish that combines shredded rotisserie chicken with bold deli meats, tangy cheeses, and a zesty dressing. Perfect for a quick lunch or a satisfying snack, this salad captures the classic flavors of an Italian sub in a convenient, ready-to-eat form.

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: Prepare the dressing by combining 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 the seasoning as needed.
2. Step 2: In a large bowl, combine the shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, diced provolone, crumbled feta, diced grape tomatoes, banana peppers, and sliced red onion.
3. Step 3: Pour most of the dressing over the mixed ingredients and toss well to coat everything evenly. Add the remaining dressing if you want a creamier texture.
4. Step 4: Transfer the salad to an airtight container and refrigerate. It will keep fresh for up to 4 days.
5. Step 5: If you have leftover dressing, store it separately in a sealed container in the fridge. Add it to the salad the next day if the mixture seems dry, as the dressing gets absorbed over time.

Tips & Variations

• Use soppressata if you prefer a spicier, more robust flavor instead of salami.
• For a lighter version, substitute mayonnaise with Greek yogurt or a mayo-yogurt blend.
• Add fresh basil or parsley for an herbal note.
• If you want extra crunch, toss in some chopped celery or cucumbers.
• Serve the salad over mixed greens or inside a hoagie roll for a tasty sandwich.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. Keep any leftover dressing separately to maintain freshness. When ready to serve, stir in extra dressing if the salad has dried out. This salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can use cooked, shredded chicken breast or thigh meat if you don’t have rotisserie chicken. Just make sure the chicken is well cooked and cooled before mixing.

Is this salad suitable for meal prep?

Absolutely. This salad keeps well in the fridge for several days, making it perfect for preparing in advance for quick lunches or snacks.

Italian Grinder Chicken Salad Recipe

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★★★★★

4.9 from 64 reviews

This Italian Grinder Chicken Salad is a flavorful and hearty dish combining shredded rotisserie chicken with a variety of deli meats, cheeses, and colorful veggies. Tossed in a tangy, herbed red wine vinegar dressing with a touch of banana pepper juice, it offers a perfect balance of savory, tangy, and mildly spicy flavors. Ideal for quick lunches, picnics, or as a sandwich filling, this salad keeps well in the fridge for up to four days.

• Author: Mick
• 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

Proteins and Cheeses

• 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

Vegetables

• 2/3 cup diced grape tomatoes
• 1/3 cup banana peppers (mild)
• 1/2 red onion (sliced thin 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 tsp oregano
• 1 tsp garlic powder
• Freshly cracked pepper (to taste)
• Salt to taste (about 1/4 tsp)

Instructions

1. Prepare 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 until smooth. Taste and adjust seasoning or acidity as desired.
2. Combine Salad Ingredients: In a large bowl, add shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, diced provolone, crumbled feta, diced grape tomatoes, banana peppers, and thinly sliced or diced red onion. Mix gently to combine all ingredients.
3. Toss with Dressing: Pour most of the prepared dressing over the salad ingredients. Toss well to coat everything evenly. Add the remaining dressing if you want it moister or prefer a stronger dressing flavor.
4. Store Appropriately: Transfer the salad to an airtight container and refrigerate. It can be stored for up to 4 days, allowing flavors to meld beautifully over time.
5. Serving Suggestions and Leftover Dressing: Serve chilled with vegetables, crackers, tortilla chips, or use as a sandwich filling. If you have leftover dressing, keep it sealed in the fridge and add a bit to the salad before serving the next day to rehydrate it, as some dressing may be absorbed over time.

Notes

• Use mild banana peppers for a gentle tang without too much heat.
• Adjust the amount of banana pepper juice carefully, as it adds acidity and flavor intensity.
• The salad is suitable for make-ahead meal prep and gets better after resting for a few hours in the fridge.
• For a gluten-free option, serve the salad with gluten-free crackers or vegetables instead of bread.
• Use fresh rotisserie chicken for convenience and extra flavor.

Keywords: Italian chicken salad, deli meat salad, rotisserie chicken recipes, no cook salad, quick lunch, Italian dressing, cold salad