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Italian Grinder Chicken Salad

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This Italian Grinder Chicken Salad combines all the elements you love about a Grinder sandwich and turns it into a deliciously tangy chicken salad perfect for an easy lunch with crackers or veggies for dipping, or served on toasted croissant for an amazing sandwich.

Ingredients

Scale
  • 2 cups rotisserie chicken, shredded
  • 1/4 lb salami or soppressata, diced
  • 1/4 lb pepperoni, diced
  • 1/4 cup provolone, thick-sliced, diced
  • 1/4 cup crumbled feta
  • 2/3 cup diced grape tomatoes
  • 1/3 cup banana peppers, mild
  • 1/2 red onion, sliced thin or diced
  • 1/2 cup mayonnaise
  • 1/4 cup grated parmesan
  • 3 tablespoons red wine vinegar
  • 12 tablespoons banana pepper juice (from the jar, to taste)
  • 1 tsp oregano
  • 1 tsp garlic powder
  • Freshly cracked pepper
  • Salt to taste (about 1/4 tsp)

Instructions

  1. Start by making the dressing. Combine all dressing ingredients in a bowl or liquid measuring cup. Taste and adjust if needed.
  2. In a large bowl combine all toppings: rotisserie chicken, diced deli meats, red onion, tomatoes, banana peppers, and cheeses.
  3. Pour most of the dressing over the bowl of toppings, toss well to coat, adding remaining dressing if needed.
  4. Store in an airtight container in the fridge for up to 4 days. Serve with veggies, crackers or tortilla chips or on a sandwich.

Notes

  • Dressing may need a few splashes more of red wine vinegar for tanginess
  • Can use either provolone or feta or both
  • Stores well in fridge for up to 4 days

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