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This Italian Grinder Chicken Salad is everything I crave for a hearty lunch in one bowl. It transforms the iconic sandwich flavors—tangy, savory, briny—into a quick chicken salad that fills you up but keeps things light.
I first whipped this up when I had deli meats to use and leftover rotisserie chicken, and since then it has become my favorite for prepping lunches or party snacks. I fell for this recipe when prepping a fun lunch for friends—the aroma of oregano and banana peppers made everyone wander into the kitchen. It has become my go to for picnics and potlucks because it always disappears first.
Ingredients
- Shredded rotisserie chicken: Tender and juicy buy a well seasoned or herbed variety for extra flavor
- Salami or soppressata: Diced small so you taste it in each bite ask for paper thin or thicker slices at the deli depending on preference
- Pepperoni: Diced for spicy depth use classic or spicy for a kick
- Provolone cheese: Thick sliced and diced adds creaminess and mild flavor look for a block instead of pre shredded
- Crumbled feta: Adds tang and creamy texture buy block feta and crumble for best taste
- Grape tomatoes: Diced for freshness and sweetness choose firm and ripe tomatoes with shiny skins
- Banana peppers: Adds briny zing and crunch select mild jarred pepper rings for salad
- Red onion: Sliced or diced for sharp flavor choose a small firm onion for less bitterness
- Mayonnaise: Creamy base for the dressing use a full fat high quality mayo for best results
- Grated parmesan: Adds nutty saltiness choose fresh grated cheese for more flavor
- Red wine vinegar: Essential for tang choose a reputable brand for clean and sharp flavor
- Banana pepper juice: Use juice from your jar of peppers adds extra punch add to taste
- Oregano: Provides Italian herb flavor dried works well in this dressing
- Garlic powder: Enhances savory notes make sure it is fresh and aromatic
- Fresh cracked pepper: Balances flavors use a pepper mill for best aroma
- Salt: Heightens all other flavors taste as you go to avoid over salting
Instructions
- Make the Dressing:
- Combine mayonnaise with parmesan red wine vinegar banana pepper juice oregano garlic powder cracked pepper and a pinch of salt in a bowl Whisk until smooth and creamy Taste and adjust vinegar or salt to dial up the tang to your liking
- Prep the Salad Ingredients:
- Dice and shred all meats cheeses and veggies Cut ingredients into small bite sized pieces so you get all flavors in each forkful Prep work gives a hearty and even texture to each bite
- Mix the Salad:
- Add chicken salami pepperoni provolone feta tomatoes banana peppers and red onion to a large mixing bowl Drizzle most of the dressing over the top and toss with spatulas or large spoons Stir well until every bite is coated If needed add the remaining dressing for extra creaminess
- Chill and Serve:
- Transfer the salad to an airtight container Chill in the fridge for at least thirty minutes before serving so flavors meld Scoop with crackers pile onto toasted bread or serve as a protein packed lunch bowl
- Refresh Leftovers:
- If salad seems dry after storing add a spoonful more dressing or a splash of red wine vinegar to rehydrate and boost zesty flavor
What I love most is the banana pepper zing which wakes up all the flavors. Each time I make this, it reminds me of family snacking around the counter making sandwich bowls before a weekend movie night.
Storage Tips
Store chicken salad in a sealed container in your refrigerator up to four days. If you are making ahead for an event give it a good toss before serving and add extra dressing if it looks dry. I love dividing into small containers for grab and go lunches.
Ingredient Substitutions
If you are not a fan of feta swap for more provolone or mozzarella. Substitute turkey or ham if you prefer leaner meats. For extra spice use spicy pepperoni or add a dash of hot sauce to the dressing.
Serving Suggestions
Serve with veggie sticks pita chips or crunchy crackers for dipping. Load into croissants or baguette for a sandwich. Toss it over a bed of crisp lettuce or even pasta for a heartier meal.
Cultural and Historical Context
This recipe was inspired by the classic Italian American grinder sandwich popular in East Coast delis. The combination of meats cheese and tangy vegetables pays tribute to old school sub shops my family loved when I was growing up.
Seasonal Adaptations
Swap in roasted red peppers or sun dried tomatoes in colder months Use fresh basil or parsley from your summer garden for a fresher salad Add sliced cucumbers or grilled corn for extra crunch and sweetness in spring and summer
Success Stories
I once doubled this recipe for a baby shower and not a spoonful was left. Friends ask for the recipe every picnic. Once you try it you will see why this salad earns a place in the repeat lunch rotation.
Freezer Meal Conversion
Chicken salad does not freeze well since dairy in the dressing can split. If you need a freezer friendly option try prepping the chicken and meats in advance and freezing them separately in airtight bags. Mix with fresh ingredients and dressing on the day you serve.
This chicken salad is a lunch and party staple in my house. Try it once and you'll return every week for the bold flavors and easy prep.
Common Recipe Questions
- → What can I serve with this salad?
Pair it with crisp veggies, crackers, chips, or serve on toasted croissant for a delicious sandwich option.
- → Can I use only one type of cheese?
Yes, you can use either provolone or crumbled feta, or both. Just double the amount if using one cheese alone.
- → How long can I store the salad?
Store in an airtight container in the refrigerator for up to 4 days. Re-toss with extra dressing if it seems dry.
- → Do I have to use rotisserie chicken?
No, any cooked shredded chicken will work well. Rotisserie brings extra flavor and convenience.
- → Is the dressing spicy?
The dressing has a tangy zip from red wine vinegar and banana pepper juice, but it's not inherently spicy.