Italian Grinder Chicken Salad Recipe

If you crave the classic Italian grinder sandwich but want something a little lighter (and perfectly meal-prep friendly), this Italian Grinder Chicken Salad will be your new obsession. It masterfully brings together rotisserie chicken, zesty salami and pepperoni, tangy banana peppers, and a creamy, herby dressing—every bite is packed with color, crunch, and irresistible deli flavors!

this Recipe

Ingredients You’ll Need

Simple doesn’t mean boring here—every ingredient in Italian Grinder Chicken Salad contributes punchy flavor, creamy richness, or vibrant crunch. They each play a key role in creating that craveable Italian deli magic!

• Rotisserie chicken (2 cups, shredded): The perfect shortcut—savory, tender, and ready to soak up all those bold flavors.
• Salami or soppressata (1/4 lb., diced): Salty, peppery, and just a little fatty, this brings real grinder energy to the salad.
• Pepperoni (1/4 lb., diced): Adds a pop of spice and classic Italian sandwich flavor—slice thick for best results.
• Provolone (1/4 cup, thick-sliced, diced): A creamy, mild cheese that melts gently into the mix; thick slices provide great texture.
• Crumbled feta (1/4 cup): A tangy bite that wakes up all the savory flavors—feel free to use more if you’re a feta fan!
• Grape tomatoes (2/3 cup, diced): Juicy and sweet, their color and freshness balance out all the savory meats and cheese.
• Banana peppers (1/3 cup, mild): Tart and zippy, they bring irresistible tang and crunch (plus, don’t toss the juice—you’ll use it in the dressing!).
• Red onion (1/2, sliced thin or diced): Adds a sharp bite and a bit of crunch. Slice or dice as boldly as you like.
• Mayonnaise (1/2 cup): The base of your creamy Italian dressing—full fat mayo will give you the most luxurious texture.
• Parmesan cheese (1/4 cup, grated): Savory and a little nutty, this gives your dressing serious character.
• Red wine vinegar (3 tablespoons): For that signature Italian salad zing—be generous if you love extra tang.
• Banana pepper juice (1–2 tablespoons, from the jar): Instantly doubles down on the zesty flavor—taste and adjust as you go.
• Oregano (1 teaspoon): Classic Italian herbs bring out the best in every bite.
• Garlic powder (1 teaspoon): For that subtle garlicky warmth without any chopping.
• Freshly cracked black pepper & salt (to taste): Don’t skip seasoning—fresh cracked pepper makes a big difference!

Variations

This Italian Grinder Chicken Salad begs to be customized—swapping meats, adding veggies, or adapting the cheese is not just allowed, it’s encouraged! You can truly make it your own, no matter what you have on hand or what your tastebuds are craving.

• Change up the meats: Swap salami for prosciutto, spicy capicola, turkey, or even ham—let your deli counter inspire you.
• Go cheese crazy (or keep it mellow): Use all provolone, all feta, or even add mozzarella pearls for extra melt and creaminess.
• Add extra veggies: Chopped romaine, shredded iceberg, roasted red peppers, or sliced olives make delicious and colorful additions.
• Make it spicy: Toss in sliced pepperoncini or use spicy pepperoni for a punchier kick.
• Make it low-carb or keto: Skip the tomatoes and use your favorite low-sugar veggies!

How to Make Italian Grinder Chicken Salad

Step 1: Whip Up That Creamy Grinder Dressing

Start by mixing up your dressing—mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, a little cracked black pepper, and a pinch of salt. Give everything a good whisk until creamy and smooth. The key is to taste and adjust: feel free to add an extra splash of vinegar or banana pepper juice if you want a tangier punch (trust me, you do!).

Step 2: Chop, Dice, and Get the Goods Ready

Dice the rotisserie chicken, salami, and pepperoni into small, hearty chunks—enough so you get a bit of everything in each bite. Slice your red onion (as thin or thick as you like), dice the grape tomatoes, chop banana peppers, and cube or crumble your cheeses. Now is the time to customize with any extra veggies you love!

Step 3: Toss It All Together

In a big mixing bowl, combine the chicken, deli meats, onion, tomatoes, banana peppers, feta, and provolone. Pour most of the dressing over—don’t drown it just yet—and use tongs or a spatula to toss until every bite is coated. Add more dressing as needed (some will be absorbed as it sits; save the rest for leftovers!).

Step 4: Chill and Serve (or Meal Prep!)

For maximum flavor, cover and chill your Italian Grinder Chicken Salad for at least 30 minutes if you can, or dive in right away if you’re hungry! Leftovers can be stored in an airtight container in the fridge for up to 4 days—it gets even tastier as all the flavors mingle.

How to Serve Italian Grinder Chicken Salad

Garnishes

Sprinkle fresh cracked black pepper, a dusting of grated Parmesan, and maybe a handful of chopped parsley or fresh basil over your Italian Grinder Chicken Salad for gorgeous color and a little herbal lift. Thinly sliced pepperoncini or extra banana peppers add even more zing if you love it tangy!

Side Dishes

This salad is hearty enough to stand alone, but it pairs wonderfully with warm garlic breadsticks, crunchy pita chips, or crisp, chilled veggies. For a full deli-inspired spread, serve with a bowl of minestrone or a side of marinated olives.

Creative Ways to Present

Spoon your Italian Grinder Chicken Salad into lettuce cups for a low-carb lunch, scoop it onto toasted ciabatta for an open-faced sandwich, or serve in a big sharing bowl with toasted focaccia and crunchy crudités for a party platter. Mini salad “sliders” on Hawaiian rolls are a huge hit, too!

Make Ahead and Storage

Storing Leftovers

Pack any leftover Italian Grinder Chicken Salad in an airtight container and refrigerate for up to four days. If it starts to look dry after a couple of days, just toss with any reserved dressing or a splash more banana pepper juice to revive all that creaminess.

Freezing

Salads with mayo-based dressings don’t freeze well—the texture of the dressing and veggies will become watery when thawed. It’s definitely best to enjoy this salad fresh or within a few days of making.

Reheating

You don’t need to reheat Italian Grinder Chicken Salad—it’s meant to be served chilled or at room temperature. If you want to try it warm (on a sandwich, perhaps!), heat gently in a skillet just until warm, being careful not to melt the cheese completely.

FAQs

Final Thoughts

This Italian Grinder Chicken Salad is my go-to when I’m craving serious flavor, a good crunch, and all the best parts of a classic grinder—no bread required. It’s crowd-pleasing, so simple to make, and seriously satisfying whether you serve it for lunch, meal prep, or as a game day snack. I hope you give it a try soon and fall just as hard for its zesty, deli-inspired deliciousness!

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