Italian Grinder Chicken Salad

This Italian Grinder Chicken Salad brings together all the bold flavors of your favorite Italian Grinder sandwich, but in an easy-to-eat chicken salad form. Whether scooped up with crackers or tucked in a buttery croissant, this salad is my go-to choice for a tangy, hearty, and crowd-pleasing lunch. It is the recipe I make when friends drop by unexpectedly and I want to serve something memorable without fuss.

The first time I served this at a family picnic, it disappeared before anything else on the table. Now my kids ask for it to be packed in lunchboxes for school.

Ingredients

• Rotisserie chicken: tender juicy pieces readily absorb all the dressing flavors choose one with crisp skin for best results
• Salami or soppressata: brings a spicy savory punch try to get from the deli counter for best texture
• Pepperoni: adds a smoky bite go for uncured if you prefer milder flavor
• Provolone cheese: creamy and mild kids love it thick cut gives the best texture
• Crumbled feta: adds tanginess and a bit of saltiness choose a feta that is firm and not too briny
• Grape tomatoes: bright and juicy choose firm ripe ones for the most flavor
• Banana peppers: bring a sweet tang and a bit of heat look for mild rings in the jar
• Red onion: gives crunch and sharpness slice thin so the bite is not overpowering
• Mayonnaise: holds everything together and keeps the salad creamy use real mayo for best results
• Grated parmesan: gives savory depth and a nutty note select a block and grate fresh if possible
• Red wine vinegar: brings the key tangy zip taste before adding more
• Banana pepper juice: from the jar amplifies the salad’s zesty kick add to taste
• Dried oregano: provides classic Italian herb flavor rub in your hand before adding to release aroma
• Garlic powder: for a mellow aromatic backbone use granulated not too fine
• Fresh cracked black pepper: makes every bite pop
• Salt: enhances all the flavors taste before you add too much

Step-by-Step Instructions

Make the Dressing:

Combine mayonnaise grated parmesan red wine vinegar banana pepper juice oregano garlic powder black pepper and a pinch of salt in a bowl Whisk until smooth Taste for tang and seasoning add extra vinegar if desired

Prepare the Salad Base:

In a large mixing bowl place shredded rotisserie chicken diced salami diced pepperoni diced provolone crumbled feta diced grape tomatoes banana pepper rings and thinly sliced red onion Toss gently with your hands to distribute ingredients evenly

Dress the Salad:

Pour most of the dressing over the salad ingredients Gently toss everything together with a large spoon or spatula Try not to overmix so the cheeses and meats stay chunky

Finish and Chill:

If the mixture seems dry add the rest of the dressing Cover and refrigerate for at least thirty minutes to allow the flavors to meld

Serve:

Spoon the chicken salad onto crackers lettuce leaves or split croissants Garnish with extra banana peppers or cracked pepper if desired

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The tangy banana peppers are my must-have ingredient in this salad Their briny snap wakes up every other flavor and reminds me of deli lunches with my dad after Saturday errands When I make this salad now it always brings back those afternoons

Storage Tips

Store your chicken salad in an airtight container in the refrigerator It stays fresh for up to four days If the salad thickens as it sits just stir in a little extra dressing or a splash of vinegar to rehydrate You can also keep the dressing separate and add before serving if you prefer a lighter texture

Ingredient Substitutions

Feel free to swap the meats Try diced ham roasted turkey or even spicy capicola For a vegetarian version use extra provolone or mozzarella and add more veggies like diced roasted red pepper or artichoke hearts If you are out of banana peppers a couple dashes of hot sauce will give a little zip

Serving Suggestions

Pile the salad onto croissants for a filling sandwich Spoon it onto toasted sourdough or ciabatta for a rustic lunch For a lighter option serve with lettuce cups or alongside crunchy crudites My favorite way is classic with buttery crackers

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Cultural Roots of the Grinder

The classic Italian Grinder sandwich started as a hearty lunch for Italian American workers in the Northeast The layers of cured meats cheese and pickled veggies are designed to satisfy and energize This salad captures those same robust flavors in a fork friendly way perfect for modern busy families

Frequently Asked Questions About the Recipe

→ Can I use different deli meats besides salami and pepperoni?

Absolutely! Try prosciutto, ham, or your favorite deli meats. Adjust flavors to suit your tastes.

→ How long does it stay fresh in the fridge?

This salad keeps well refrigerated in an airtight container for up to four days. Stir before serving.

→ Is there a substitute for banana peppers?

For a similar tang and crunch, try mild pickled pepper rings or chopped pepperoncini instead.

→ Can I make this salad ahead of time?

Yes, prepare in advance. If storing, keep a little extra dressing to refresh the salad before serving.

→ What pairs well with this salad?

Enjoy it with crackers, toasted bread, croissants, or use it as a filling for sandwiches or wraps.

→ Do I have to use both provolone and feta?

You can use one or both cheeses, or double your favorite for a personalized flavor twist.