I love this recipe because it’s quick to make, bursting with bold Italian flavors, and incredibly versatile. The combination of savory deli meats, creamy dressing, and tangy banana peppers gives every bite a perfect balance of richness and zest. It’s ideal for meal prep or a last-minute lunch, and I never get tired of how fresh and satisfying it tastes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Dressing 1/2 cup mayonnaise 1/4 cup grated parmesan 3 tablespoons lemon juice 1-2 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
Directions
I start by making the dressing, whisking together mayonnaise, grated parmesan, lemon juice, banana pepper juice, oregano, garlic powder, salt, and freshly cracked pepper in a bowl or measuring cup. I always taste it and adjust as needed—it should have a bright, tangy kick.
Next, I combine the shredded rotisserie chicken, diced salami, pepperoni, red onion, tomatoes, banana peppers, and cheeses in a large bowl. I pour most of the dressing over the top and toss everything well to coat. If it looks like it needs a bit more, I add the remaining dressing until everything is creamy and well-mixed.
Once it’s done, I store the chicken salad in an airtight container in the refrigerator for up to 4 days. When serving, I love pairing it with fresh vegetables, buttery crackers, or layered inside a flaky croissant for a quick, delicious sandwich.
Servings and Timing
This recipe makes about 4 servings. It takes only 20 minutes to prepare from start to finish, making it a great option for a fast lunch or meal prep.
Variations
For a spicier version, I add a pinch of crushed red pepper flakes or use hot banana peppers. When I want it lighter, I mix half Greek yogurt with the mayonnaise. Adding chopped lettuce or arugula gives it a grinder-sandwich feel in salad form.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. Since the salad can absorb some dressing over time, I like to stir in a splash of the reserved dressing or a bit of lemon juice before serving again. This salad is meant to be enjoyed cold, so there’s no reheating needed.
FAQs
Can I make this salad ahead of time?
Yes, I often make it the night before. The flavors blend beautifully as it sits in the fridge.
What kind of chicken works best?
I use rotisserie chicken for convenience, but any cooked and shredded chicken breast or thigh meat works perfectly.
Can I use a different dressing?
Absolutely. I sometimes swap in Italian dressing or a creamy vinaigrette for a lighter option.
Is this salad spicy?
It’s mildly tangy but not spicy. For heat, I add hot banana peppers or a dash of chili flakes.
How can I make this recipe healthier?
I replace half the mayo with Greek yogurt and use turkey pepperoni and reduced-fat cheeses.
What can I serve with this salad?
I love serving it with crackers, celery sticks, or toasted croissants for a satisfying lunch.
How long does the dressing last?
The dressing lasts up to a week in the fridge when stored in a sealed container.
Can I make it dairy-free?
Yes, I omit the cheese or use dairy-free substitutes, and it’s still delicious.
Can I use canned chicken instead of rotisserie?
Yes, canned chicken works in a pinch. I just make sure to drain it well before mixing.
What if my salad seems dry the next day?
I simply stir in a splash of the reserved dressing or a bit of lemon juice to rehydrate it before serving.
Conclusion
This Italian Grinder Chicken Salad brings the bold, zesty flavors of a classic grinder sandwich into an easy, refreshing salad that I can enjoy any day of the week. I love how versatile it is—perfect on its own, as a dip, or as a sandwich filling. It’s a quick, satisfying meal that always hits the spot.
A flavorful twist on the classic grinder sandwich, this Italian Grinder Chicken Salad blends shredded chicken, deli meats, cheeses, and a tangy banana pepper dressing for a creamy, zesty, and satisfying meal perfect for lunch or meal prep.
Ingredients
2 cups shredded rotisserie chicken
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, thinly sliced or diced
Dressing:
1/2 cup mayonnaise
1/4 cup grated parmesan
3 tbsp lemon juice
1–2 tbsp banana pepper juice (from the jar, to taste)
1 tsp oregano
1 tsp garlic powder
Freshly cracked pepper, to taste
1/4 tsp salt (or to taste)
Instructions
In a bowl, whisk together mayonnaise, grated parmesan, lemon juice, banana pepper juice, oregano, garlic powder, salt, and black pepper until smooth. Adjust to taste—it should be bright and tangy.
In a large mixing bowl, combine shredded chicken, salami, pepperoni, red onion, tomatoes, banana peppers, provolone, and feta.
Pour most of the dressing over the salad and toss to coat evenly. Add more dressing as needed until creamy and well mixed.
Chill in the refrigerator for at least 30 minutes to let flavors meld.
Serve cold with crackers, fresh veggies, or on a toasted croissant for a sandwich.
Notes
Use rotisserie chicken for ease and flavor, or substitute any cooked shredded chicken.
For a lighter option, replace half the mayonnaise with Greek yogurt.
Add crushed red pepper flakes or hot banana peppers for extra heat.
Mix in chopped lettuce or arugula for a grinder-sandwich style salad.
Stir in a splash of dressing or lemon juice before serving leftovers to refresh texture.
