Italian Grinder Chicken Salad

To make Italian Grinder Chicken Salad, you combine shredded rotisserie chicken with diced Italian meats, cheeses, vegetables, and a tangy dressing made with mayo, vinegar, and banana pepper juice. This recipe takes just 15 minutes to prepare and delivers all the flavors of your favorite Italian sub in a convenient salad form. The key to success is using quality deli meats and letting the salad rest for at least 30 minutes so the flavors can meld together.

What is Italian Grinder Chicken Salad?

Italian Grinder Chicken Salad is a protein-packed twist on the classic Italian submarine sandwich. Instead of being layered between bread, all those beloved Italian deli flavors are combined into one hearty salad that’s perfect for meal prep or quick lunches.

This dish captures everything you love about an Italian grinder – the salty-savory combination of cured meats, creamy cheeses, tangy pickled vegetables, and that signature Italian dressing. The addition of tender chicken makes it more filling and turns it into a complete meal. You’ll taste the sharp bite of red onion, the creamy richness of provolone and feta, and that distinctive tang from banana peppers that makes Italian subs so addictive. It’s become incredibly popular because it’s essentially a deconstructed sandwich that’s easier to eat and much more portable.

Why You’ll Love This Recipe

First, this easy Italian Grinder Chicken Salad recipe comes together in just 15 minutes with no cooking required – just chopping and mixing. I’ve made this countless times for busy weeknights, and it’s always a hit.

Second, it’s incredibly versatile and perfect for meal prep. You can serve it on crackers for an appetizer, stuff it into a pita pocket, or eat it straight up with a fork. The flavors actually improve after sitting overnight in the fridge.

Third, the combination of textures is absolutely perfect. You get creamy from the cheeses and mayo, crunchy from the vegetables, chewy from the meats, and tender from the chicken. Every bite is different but harmonious.

Fourth, it’s budget-friendly since you’re using rotisserie chicken and relatively inexpensive deli meats. One batch easily serves 4-6 people as a main dish.

Finally, when I first tested this recipe, I was amazed at how it truly tastes like eating an Italian sub – but without the bread weighing you down. It’s satisfying without being too heavy.

Ingredients You’ll Need

Here’s everything you need for this best Italian Grinder Chicken Salad:

For the Salad:

• 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)

For the 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)

Step-by-Step Instructions

Step 1: Make the Dressing (3 minutes)
Start by making the dressing. Combine all the dressing ingredients in a bowl or liquid measuring cup. Taste and adjust if needed. The banana pepper juice adds that authentic Italian sub tang, so don’t skip it!

Step 2: Combine the Salad Ingredients (5 minutes)
In a large bowl combine all of the toppings: rotisserie chicken, diced deli meats, red onion, tomatoes, banana peppers, and cheeses. Make sure your chicken is well-shredded so it mixes evenly with the other ingredients.

Step 3: Dress and Toss (2 minutes)
Pour most the dressing over the bowl of toppings, toss well to coat, adding the remaining dressing if needed. You want everything well-coated but not swimming in dressing. The salad should look glossy and appetizing.

Step 4: Chill and Serve (30 minutes)
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. Let it sit for at least 30 minutes before serving for the best flavor development.

Step 5: Maintain Freshness
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.

Pro Tips for Perfect Italian Grinder Chicken Salad

Use quality deli meats from the deli counter rather than pre-packaged options – the flavor difference is remarkable. I’ve found that freshly sliced meats have better texture and taste.

Don’t overdress the salad initially. You can always add more dressing, but you can’t take it away. Start with about three-quarters of the dressing and add more as needed.

Cut your vegetables into similar-sized pieces for the best eating experience. Everything should be bite-sized so you get all the flavors in each forkful.

Let the Italian Grinder Chicken Salad rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to release their juices slightly, creating a more cohesive dish.

Taste and adjust the seasoning after the salad has rested. Sometimes you’ll need a pinch more salt or an extra splash of banana pepper juice to brighten the flavors.

For the best texture, add delicate ingredients like tomatoes just before serving if you’re making this for meal prep. They can make the salad watery if they sit too long.

Save some of the dressing separately for refreshing leftovers. After a day in the fridge, the salad may need a small amount of extra dressing to bring back its creamy consistency.

Recipe Variations to Try

For a lighter version, substitute Greek yogurt for half the mayonnaise and add extra lemon juice for tang. This cuts calories while maintaining creaminess.

Make it low-carb friendly by serving over lettuce leaves or cucumber slices instead of crackers. The salad is naturally keto-friendly as written.

Try different cheese combinations – fresh mozzarella pearls, aged provolone, or even a sharp asiago work beautifully. Each cheese brings its own personality to the dish.

For extra vegetables, add diced bell peppers, sliced black olives, or chopped artichoke hearts. These additions enhance the Italian flavors while adding more nutrients and crunch.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Italian Grinder Chicken Salad actually tastes better after sitting overnight. Make it up to 24 hours ahead, but add tomatoes just before serving to prevent watering down. Store covered in the refrigerator.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep extra dressing separately to refresh the salad. Don’t freeze this salad as the mayonnaise and vegetables won’t maintain their texture.

Can I substitute the rotisserie chicken?

Absolutely! Use leftover grilled chicken, poached chicken breast, or even canned chicken in a pinch. You could also try turkey or ham for different flavors while maintaining the deli meat theme.

Why is my salad watery?

Watery salad usually results from not draining vegetables properly or adding tomatoes too early. Pat tomatoes dry with paper towels and drain banana peppers before adding. Also, don’t overdress initially.

What can I serve with Italian Grinder Chicken Salad?

Serve with sturdy crackers, toasted baguette slices, or pita chips for scooping. It’s also excellent stuffed into pita pockets, rolled in tortillas, or served over mixed greens for a lighter meal.

How long does this take to make?

Total time is about 15 minutes of active preparation. Chopping ingredients takes about 10 minutes, mixing the dressing takes 2-3 minutes, and combining everything takes another 2-3 minutes. Add 30 minutes resting time for best flavor.

Storage and Serving Suggestions

Store your Italian Grinder Chicken Salad in a glass or plastic airtight container in the refrigerator at 40°F or below. It will stay fresh for up to 4 days, though it’s best within the first 2-3 days when the vegetables are still crisp.

For serving, let the salad come to room temperature for about 10 minutes before eating – this brings out the flavors better than serving it ice-cold. No reheating is necessary since this is meant to be served cold.

This salad pairs wonderfully with crispy Italian bread, focaccia, or even garlic breadsticks. For a complete meal, serve alongside a simple green salad dressed with balsamic vinaigrette. It’s also fantastic as a filling for wraps or as a topping for mixed greens. The rich, savory flavors make it perfect for picnics, potlucks, or quick lunches throughout the week.

Nutrition Information (Per Serving)

Based on 6 servings:
– Calories: approximately 385
– Protein: 28g
– Carbohydrates: 6g
– Fat: 28g
– Fiber: 1g
– Sodium: 980mg

Please note that these nutrition values are approximate and may vary based on specific brands and quantities of ingredients used. For more precise nutritional information, calculate based on your exact ingredients and serving sizes.

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