Name: Italian Grinder Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 cups rotisserie chicken, shredded; 1/4 lb. salami or soppressata, diced; 1/4 lb. pepperoni, diced; 1/4 cup provolone, thick-sliced and diced; 1/4 cup crumbled feta; 2/3 cup diced grape tomatoes; 1/3 cup mild banana peppers; 1/2 red onion, sliced thin or diced; 1/2 cup mayonnaise; 1/4 cup grated parmesan cheese; 3 tablespoons red wine vinegar; 1-2 tablespoons banana pepper juice (from the jar), to taste; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Freshly cracked black pepper, to taste; About 1/4 teaspoon salt, or to taste

Introduction

This Italian Grinder Chicken Salad is a flavorful mix of shredded rotisserie chicken, deli meats, cheeses, and tangy vegetables tossed in a zesty homemade dressing. It’s perfect for a quick lunch, a picnic, or served on sandwiches for a hearty meal.

A close-up photo shows a woman's hand holding a rectangular toasted cracker topped with a thick layer of creamy salad made of mixed diced ingredients. The salad includes visible small chunks of pink salami, orange carrots, yellow bell pepper, red onion, and white bits of cheese or egg, all mixed in a white creamy dressing with black pepper sprinkled on top. In the background, there is a glass bowl filled with more of the same salad on a white marbled surface. The woman's fingernail is painted pink with white snowflake designs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rotisserie chicken, shredded
1/4 lb. salami or soppressata, diced
1/4 lb. pepperoni, diced
1/4 cup provolone, thick-sliced and diced
1/4 cup crumbled feta
2/3 cup diced grape tomatoes
1/3 cup mild banana peppers
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 teaspoon oregano
1 teaspoon garlic powder
Freshly cracked pepper
Salt to taste, about 1/4 teaspoon

Instructions

Step 1: Make 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 if needed.
Step 2: In a large bowl, combine the shredded chicken, diced salami or soppressata, diced pepperoni, provolone, crumbled feta, grape tomatoes, banana peppers, and red onion.
Step 3: Pour most of the dressing over the combined ingredients and toss well to coat everything evenly. Add any remaining dressing if needed to achieve the desired coating.
Step 4: Store the salad in an airtight container in the fridge for up to 4 days. Serve with fresh veggies, crackers, tortilla chips, or on a sandwich for a delicious meal.
Step 5: If you have leftover dressing, keep it sealed in the fridge and add it to the salad the next day to rehydrate it, as some dressing will be absorbed during storage.

Tips & Variations

Try swapping the salami or soppressata with your favorite cured meats like capicola or prosciutto for a different flavor profile.
Use a mix of fresh herbs like basil or parsley in the dressing for added brightness.
For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
If you prefer a lighter version, use Greek yogurt instead of mayonnaise in the dressing.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 4 days. If the salad seems dry after sitting, stir in some of the reserved dressing to refresh it before serving. Leftover dressing can also be kept separately in a sealed container in the fridge for up to a week.

How to Serve

A clear glass bowl sits on a white marbled surface filled with a mixed salad of several layers: the base is creamy white dressing, mixed with shredded white chicken, thin slices of red and pink pepperoni, bright yellow diced bell peppers, small chunks of white cheese, and red onion pieces. The textures vary from soft creaminess to the firm, slightly oily meat slices. A metallic spoon with a long handle is partially submerged in the mixture on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this salad?

Yes, you can substitute provolone or feta with mozzarella, cheddar, or any cheese you prefer. Just make sure to use cheeses that complement the savory flavors of the meats and dressing.

Is this salad suitable for meal prep?

Absolutely! This salad holds up well in the fridge and can be prepared ahead of time, making it a great option for easy lunches or quick dinners during the week.

Italian Grinder Chicken Salad Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

This Italian Grinder Chicken Salad is a delicious and easy-to-make cold salad combining shredded rotisserie chicken, Italian deli meats, cheeses, fresh vegetables, and a tangy homemade dressing. Perfect for a light meal or sandwich filling, this salad offers robust Italian flavors with a creamy, zesty dressing and plenty of texture from crunchy banana peppers and crisp onions.

Author: Elias
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Italian

Ingredients

Scale

Salad Ingredients

2 cups rotisserie chicken, shredded
1/4 lb. salami or soppressata, diced
1/4 lb. pepperoni, diced
1/4 cup provolone, thick-sliced and diced
1/4 cup crumbled feta
2/3 cup diced grape tomatoes
1/3 cup mild banana peppers
1/2 red onion, sliced thin or diced

Dressing

1/2 cup mayonnaise
1/4 cup grated parmesan cheese
3 tablespoons red wine vinegar
1–2 tablespoons banana pepper juice (from the jar), to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
Freshly cracked black pepper, to taste
About 1/4 teaspoon salt, or to taste

Instructions

Prepare the Dressing: In a bowl or liquid measuring cup, combine the mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, dried oregano, garlic powder, freshly cracked black pepper, and salt. Whisk well to blend all ingredients evenly. Taste the dressing and adjust the seasoning if needed, for balance between tanginess and saltiness.
Combine Salad Ingredients: In a large mixing bowl, add the shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, diced provolone, crumbled feta, diced grape tomatoes, mild banana peppers, and thinly sliced or diced red onion. Gently toss these ingredients to evenly distribute.
Add Dressing and Toss: Pour the majority of the prepared dressing over the bowl of combined ingredients. Toss thoroughly to coat all ingredients well. If necessary, add the remaining dressing to achieve your desired creaminess and flavor balance.
Store and Serve: Transfer the salad to an airtight container and refrigerate. It can be stored for up to 4 days. Serve chilled alongside fresh vegetables, crackers, tortilla chips, or use as a flavorful filling for sandwiches.
Save Extra Dressing: Any leftover dressing should be stored separately in a sealed container in the refrigerator. When reheating or eating leftovers, add additional dressing as needed to rehydrate the salad, since some dressing is absorbed during storage.

Notes

This salad is best served chilled and can be made ahead of time for easy meal prep.
Use fresh rotisserie chicken for best texture and flavor.
If you prefer, substitute the banana peppers with pickled pepperoncini or mild pickled jalapeños.
Adjust the dressing’s seasoning by adding more vinegar or pepper juice if you want extra tanginess and heat.
Serve with crusty Italian bread or on a hoagie roll for a classic Italian sub experience.
Store leftovers in the fridge for up to four days for optimal freshness.

Keywords: Italian chicken salad, deli meat salad, rotisserie chicken salad, quick Italian salad, cold chicken salad