Italian grinder chicken salad

This Italian Grinder Chicken Salad is a quick and satisfying dish that brings all the flavors of a classic Italian sandwich into a bowl. It’s perfect for busy weeknights or easy lunches when you want something hearty and full of character without a lot of fuss.

When I first made this salad, I used leftover rotisserie chicken and a mix of whatever Italian meats were in the fridge. It immediately became a staple because it tastes like a treat yet comes together effortlessly.

Ingredients

• Rotisserie chicken shredded: brings moist protein and convenience look for well-seasoned chicken to keep the salad flavorful
• Salami or soppressata diced: add authentic Italian cured meat flavor choose fresh slices with good marbling for the best taste
• Pepperoni diced: provides a little spice and richness fresh pepperoni with firm texture works best
• Provolone thick-sliced diced: adds creamy mild cheese flavor pick slices that are fresh and not too rubbery
• Crumbled feta: lends a tangy contrast buy good quality feta stored in brine for freshness
• Diced grape tomatoes: add juicy sweetness use ripe, firm tomatoes without blemishes
• Banana peppers mild: introduce a punch of bright acidity buy jars that are crisp, not soggy
• Thinly sliced or diced red onion: gives a sharp bite opt for firm, brightly colored onions
• Mayonnaise: serves as a creamy base for the dressing use a good quality spread for flavor and texture
• Grated parmesan: gives salty depth finely grated cheese that is fresh works best
• Red wine vinegar: brings acidity pick a vibrant and mellow vinegar
• Banana pepper juice: adds tanginess adjust amount to taste for balance
• Oregano and garlic powder: season the dressing fresh oregano if possible makes a difference
• Freshly cracked pepper and salt: round out the flavor season carefully to taste

Instructions

Build The Dressing:

Combine mayonnaise, parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, freshly cracked pepper, and salt in a bowl or measuring cup. Whisk thoroughly until smooth. Taste and adjust vinegar or pepper juice to get the right balance of tang and creaminess.

Combine The Toppings:

In a large mixing bowl add shredded rotisserie chicken, diced salami or soppressata, pepperoni, provolone, crumbled feta, diced tomatoes, banana peppers, and red onion. Toss gently to mix evenly but keep ingredient integrity.

Dress The Salad:

Pour most of the dressing over the meat and cheese mixture. Toss well to coat everything fully but avoid breaking down the ingredients too much. Add remaining dressing if it feels dry or you want extra creaminess.

Storage And Serving:

Transfer the salad to an airtight container and chill in the refrigerator. It can keep well up to four days. Serve chilled or slightly cold with fresh vegetables, crunchy crackers, tortilla chips, or piled onto toasted bread for a sandwich variation.

Leftover Dressing Use:

If you find yourself with leftover dressing, keep it sealed in the fridge. It makes a great way to refresh the salad the next day as some of the dressing absorbs into the ingredients over time.

One of my favorite parts is the interplay between the sharpness of the red onion and feta against the richness of the meats and creamy dressing. It reminds me of grabbing an Italian grinder from a neighborhood deli with friends on a lazy afternoon, full of flavor and fun.

Storage Tips

Keep the salad covered tightly to avoid drying out or taking on other fridge odors Store leftover dressing separately if you want to preserve freshness for longer Use within four days for best texture and flavor

Ingredient Swaps

Try substituting soppressata for capicola or mortadella for a different Italian meat profile If you don’t have provolone, mozzarella or even fontina can work in a pinch Swap banana peppers with pickled pepperoncini for a bit more tang and spice

Serving Ideas

Serve with crunchy celery sticks, carrot batons or sliced cucumbers for a light low-carb side Pile some onto crusty bread or rolls and press under a grill for a warm sandwich twist Enjoy it alongside a simple green salad or a cup of minestrone for a comforting Italian-inspired meal

The richness of the meats and cheeses paired with the tangy bright dressing really makes this salad stand out. I often make it for casual gatherings because everyone loves the familiar Italian flavors presented in an unexpected salad style. It feels like a little portable deli experience each time.

Frequently Asked Recipe Questions

→ Can I use fresh cooked chicken instead of rotisserie chicken?

Yes, fresh cooked chicken works well. Use shredded or diced chicken to maintain the texture and mix evenly with the other ingredients.

→ How can I adjust the tanginess of this dish?

Adjust the amount of banana pepper juice in the dressing to control the tangy flavor. Start with a small amount and increase to taste.

→ What types of cheese work best in this salad?

Provolone and crumbled feta provide a nice balance of creamy and sharp tastes. Parmesan grated into the dressing adds extra depth.

→ Is it better to serve this dish chilled or at room temperature?

Serving chilled enhances the flavors and texture, especially the tangy dressing and crunchy vegetables, making it more refreshing.

→ How long can I store leftovers safely?

Store in an airtight container in the refrigerator for up to 4 days. Stir in extra dressing if it thickens after refrigeration.

→ Can I add heat to the salad?

Yes, including hot soppressata or a pinch of red pepper flakes will add a spicy kick to complement the other flavors.