Italian Grinder Chicken Salad (Print-Friendly Format)
Shredded chicken, deli meats, cheeses, and veggies in a zesty tangy salad. Perfect with crackers or a croissant.
# Ingredients You’ll Need:
→ Salad Base
01 -
480 g rotisserie chicken, shredded
02 -
115 g salami or soppressata, diced
03 -
115 g pepperoni, diced
04 -
60 g provolone, thick-sliced, diced
05 -
60 g feta cheese, crumbled
06 -
100 g grape tomatoes, diced
07 -
45 g mild banana peppers, diced
08 -
1/2 medium red onion, thinly sliced or diced
→ Dressing
09 -
120 ml mayonnaise
10 -
25 g parmesan cheese, grated
11 -
45 ml red wine vinegar
12 -
15–30 ml banana pepper juice, to taste
13 -
1 tsp dried oregano
14 -
1 tsp garlic powder
15 -
Freshly cracked black pepper, to taste
16 -
1/4 tsp salt, or to taste
# How to Make It:
01 -
In a mixing bowl, whisk together mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, freshly cracked black pepper, and salt until smooth. Adjust acidity and seasoning to preference.
02 -
Add shredded rotisserie chicken, diced salami, diced pepperoni, diced provolone, crumbled feta, diced grape tomatoes, sliced banana peppers, and thinly sliced red onion to a large salad bowl.
03 -
Pour most of the prepared dressing over the salad ingredients. Toss thoroughly to ensure even coating. Add remaining dressing if more moisture is desired.
04 -
Transfer to an airtight container and refrigerate for up to 4 days. Serve chilled with vegetable sticks, crackers, or on toasted croissants.
# Extra Tips:
01 -
For a tangier profile, add extra red wine vinegar or banana pepper juice to the dressing.
02 -
Customise deli meats to preference, incorporating options such as ham, prosciutto, or spicy pepperoni.
03 -
Dressing may be refreshed on subsequent days if absorbed; reserve extra dressing as needed.
04 -
Double either type of cheese if only one is preferred.