Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 95mg
