Description
This Italian Grinder Chicken Salad combines shredded rotisserie chicken with a variety of deli meats, cheeses, and tangy veggies, all tossed in a flavorful red wine vinegar dressing. Perfect for a quick lunch or as a hearty sandwich filling, this no-cook salad is bursting with savory and zesty flavors.
Ingredients
Scale
Salad Ingredients
- 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 mild banana peppers
- 1/2 red onion, thinly sliced or diced
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan
- 3 tablespoons red wine vinegar
- 1-2 tablespoons banana pepper juice (from the jar, to taste)
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- Freshly cracked pepper, to taste
- Salt, to taste (about 1/4 teaspoon)
Instructions
- Make the Dressing: Combine mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, freshly cracked pepper, and salt in a bowl or liquid measuring cup. Mix thoroughly and taste, adjusting seasoning as needed to balance tang and spice.
- Prepare the Salad Base: In a large bowl, combine shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, provolone, crumbled feta, grape tomatoes, banana peppers, and red onion. Ensure each ingredient is evenly distributed for consistent flavor in every bite.
- Mix in the Dressing: Pour most of the prepared dressing over the salad mixture and toss well to coat all ingredients evenly. Add more dressing gradually if the salad appears too dry, adjusting to your preferred level of creaminess and tang.
- Store and Chill: Transfer the chicken salad to an airtight container and refrigerate. The flavors meld together beautifully after chilling and the salad can be stored for up to 4 days.
- Serve and Save Extra Dressing: Serve the salad with veggies, crackers, tortilla chips, or as a delicious sandwich filling. Store any leftover dressing in a sealed container in the fridge and add it again to the salad as needed to refresh flavors.
Notes
- This salad is best eaten chilled and can be made a day ahead to enhance flavors.
- Adjust the amount of banana pepper juice to control the tanginess and heat.
- Use freshly shredded rotisserie chicken for the best texture and flavor.
- Store extra dressing separately to keep the salad from becoming soggy over time.
- Serve with crunchy sides like chips or fresh vegetables for a complete meal.
