Italian grinder chicken salad (Printable Version)
A hearty mix of chicken, Italian meats, cheeses, and a zesty dressing for a flavorful dish.
# Ingredients Required:
→ Proteins
01 -
300g shredded rotisserie chicken
02 -
113g diced salami or soppressata
03 -
113g diced pepperoni
→ Cheeses
04 -
60ml diced provolone, thick sliced
05 -
60ml crumbled feta cheese
06 -
25g grated parmesan cheese
→ Vegetables
07 -
100g diced grape tomatoes
08 -
80ml mild banana peppers
09 -
1/2 medium red onion, thinly sliced or diced
→ Dressing
10 -
120ml mayonnaise
11 -
45ml red wine vinegar
12 -
15-30ml banana pepper juice, to taste
13 -
1 tsp dried oregano
14 -
1 tsp garlic powder
15 -
Freshly cracked black pepper, to taste
16 -
Salt, approximately 1/4 tsp
# Guide to Cooking:
01 -
Combine mayonnaise, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and freshly cracked pepper in a bowl or liquid measuring cup. Adjust seasoning to taste.
02 -
In a large bowl, mix shredded chicken, diced salami or soppressata, pepperoni, provolone, feta, grape tomatoes, banana peppers, and red onion.
03 -
Pour most of the dressing over the salad components and toss thoroughly to ensure even coating. Add remaining dressing if desired.
04 -
Transfer salad to an airtight container and refrigerate for up to four days. Serve chilled alongside vegetables, crackers, tortilla chips, or as a sandwich filling.
05 -
Reserve any excess dressing in a sealed container in the refrigerator. Use to moisten the salad before serving again to maintain freshness and flavor.
# Extra Suggestions:
01 -
Adjust banana pepper juice quantity to control tanginess; for increased heat, substitute mild soppressata with hot or add red pepper flakes.
02 -
Chill salad before serving to enhance flavor profile.