Italian Grinder Chicken Salad
This Italian Grinder Chicken Salad combines all the elements you love about a Grinder sandwich and we turn it into a deliciously tangy chicken salad perfect for an easy lunch with crackers or veggies for dipping. Or, serve it up on toasted croissant for an amazing sandwich.
Servings: 4 servings
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 banana peppers mild
- 1/2 red onion sliced thin or diced
Dressing
- 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 tsp oregano
- 1 tsp garlic powder
- freshly cracked pepper
- salt to taste about 1/4 tsp
Instructions
- Start by making the dressing. Combine all the dressing ingredients in a bowl or liquid measuring cup. Taste and adjust if needed**.
- In a large bowl combine all of the toppings: rotisserie chicken, diced deli meats*, red onion, tomatoes, banana peppers, and cheeses.
- Pour most the dressing over the bowl of toppings, toss well to coat, adding the remaining dressing if needed.
- Store it in an airtight container in the fridge for up to 4 days. Serve with veggies, crackers or tortilla chips or on a sandwich.
- If you have dressing leftover, store it in a sealed container in the fridge and add it to the chicken salad the next day if needed to rehydrate it. Some of the dressing gets absorbed as it sits in the fridge.
Notes
- Sometimes this dressing will need a few splashes more of red wine vinegar, it has to have a good tangy kick.
- You can select your favorite deli meats: ham, prosciutto, spicy pepperoni or peppered pepperoni, etc.
- If you prefer just provolone or just crumbled feta, you can use either one or use both like I did. Just double the quantity if you opt to use one of them instead.