Italian Grinder Chicken Salad (Print-Friendly Version)
Tender chicken, cured meats, provolone, and veggies tossed in zesty dressing—delicious for lunch or snacking.
# Ingredients:
→ Main Components
01 -
480 g rotisserie chicken, shredded
02 -
115 g salami or soppressata, diced
03 -
115 g pepperoni, diced
04 -
60 g thick-sliced provolone, diced
05 -
60 g crumbled feta
06 -
100 g grape tomatoes, diced
07 -
45 g mild banana peppers, diced
08 -
70 g red onion, thinly sliced or diced
→ Dressing
09 -
120 g mayonnaise
10 -
25 g grated parmesan cheese
11 -
45 ml red wine vinegar
12 -
15–30 ml banana pepper brine, to taste
13 -
1 teaspoon dried oregano
14 -
1 teaspoon garlic powder
15 -
freshly ground black pepper, to taste
16 -
salt, approximately 1/4 teaspoon, or to taste
# Steps:
01 -
In a medium bowl or liquid measuring cup, whisk together mayonnaise, grated parmesan, red wine vinegar, banana pepper brine, dried oregano, garlic powder, freshly ground black pepper, and salt until fully emulsified. Taste and adjust seasoning if necessary.
02 -
In a large mixing bowl, combine shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, diced provolone, crumbled feta, diced grape tomatoes, mild banana peppers, and red onion.
03 -
Pour most of the prepared dressing over the combined ingredients. Toss thoroughly to coat everything evenly, adding remaining dressing if needed for desired consistency.
04 -
Transfer to an airtight container and refrigerate for up to four days. Serve chilled with vegetables, crackers, or toasted croissants. If salad becomes dry after storage, refresh with reserved dressing as needed.
# Notes & Tips:
01 -
For a tangier finish, increase the amount of red wine vinegar in the dressing as desired.
02 -
You may customize deli meats using prosciutto, ham, or spicy varieties of pepperoni depending on preference.
03 -
Salad can be served as a sandwich filling or as a dip alongside fresh vegetables.