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Italian Grinder Chicken Salad Recipe
Ash Tyrrell

Italian Grinder Chicken Salad Recipe

I recently whipped up this Italian Grinder Chicken Salad, and I have to say, it was an instant hit at my lunch table! I love how it captures all the flavors of a classic grinder sandwich in a creamy, tangy chicken salad form. Making it was easier than I expected, and it’s perfect for serving with crackers, fresh veggies, or even on a toasted croissant.
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Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked rotisserie chicken shredded – using pre-cooked chicken saves time and keeps it juicy.
  • ½ cup pepperoni chopped – adds a spicy, savory punch.
  • ½ cup genoa salami or soppressata chopped – provides authentic Italian flavors.
  • ½ cup provolone cheese diced – fresh-diced cheese melts better if serving as a sandwich.
  • ¼ cup feta cheese crumbled – adds a tangy, creamy texture.
  • ¼ cup banana peppers chopped – balance the richness with a bit of acidity.
  • ¼ cup red onion finely diced – for a mild crunch and bite.
  • ½ cup cherry tomatoes quartered – juicy sweetness enhances the overall flavor.
  • ½ cup mayonnaise – creamy base that binds everything together.
  • ¼ cup grated parmesan cheese – fresh is best for maximum flavor.
  • 1 tablespoon red wine vinegar – gives the salad its signature tang.
  • 2 tablespoons banana pepper juice – adds subtle zing.
  • ½ teaspoon garlic powder – gentle garlic flavor without overpowering.
  • ½ teaspoon oregano – enhances the Italian notes.
  • Salt and black pepper to taste – balances all flavors.

Method
 

  1. I started by mixing the mayonnaise, parmesan, red wine vinegar, banana pepper juice, garlic powder, oregano, salt, and pepper in a small bowl. I tasted it and added a splash more vinegar to get the tang I love. The dressing is key—it brings all the flavors together.
  2. In a large bowl, I tossed together the shredded chicken, diced pepperoni, salami, provolone, feta, banana peppers, red onion, and cherry tomatoes. It looked colorful and fresh—perfect for presentation.
  3. Next, I poured most of the dressing over the salad and gently tossed everything to coat. I reserved a little dressing in case it needed extra moisture after chilling. This step ensures every bite is flavorful.
  4. I let the salad chill in the fridge for at least 30 minutes to let the flavors meld. The dressing softens the cheeses and brings all the spices together beautifully. Then I served it with crackers, crostini, or fresh veggies.

Notes

  • I always shred the chicken finely so it mixes evenly with the dressing.
  • I add the banana peppers last if I want extra crunch.
  • I taste the dressing before adding it all—sometimes a little more vinegar or pepper makes a big difference.
  • I refrigerate leftovers in a sealed container to let the flavors develop overnight.