Description
Italian Grinder Chicken Salad is a quick and flavorful dish packed with savory deli meats, cheese, and a creamy tangy dressing—perfect for make-ahead lunches or light dinners.
Ingredients
- For the Salad
- 2 cups shredded rotisserie chicken (substitute with poached chicken if desired)
- 1 cup deli meats (salami/soppressata, pepperoni), chopped
- 4 slices thick-sliced provolone (substitute with mozzarella if unavailable)
- ½ cup crumbled feta (increase quantity or use only provolone if preferred)
- 1 cup grape tomatoes, halved (substitute with cherry tomatoes if necessary)
- ¼ cup mild banana peppers (omit if you prefer less heat)
- ¼ cup thinly sliced red onion
- For the Dressing
- ½ cup mayonnaise (light mayo can be used)
- ¼ cup grated Parmesan
- 2 tablespoons red wine vinegar (adjust to taste)
- 2 tablespoons banana pepper juice (adjust to taste)
- 1 teaspoon oregano
- 1 teaspoon garlic powder (or fresh garlic)
- Salt, to taste
- Pepper, to taste
Instructions
1. In a medium bowl, whisk together mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and pepper. Taste and adjust the seasoning.
2. In a large mixing bowl, add the shredded rotisserie chicken, diced deli meats, halved grape tomatoes, sliced banana peppers, thinly sliced red onion, and both cheeses—provolone and feta.
3. Drizzle most of your prepared dressing over the salad ingredients. Gently toss everything together until well coated. Add remaining dressing if needed.
4. Scoop the salad into an airtight container and store in the refrigerator. Enjoy leftovers within 4 days.
5. Optional: Serve on toasted croissants.
Notes
This salad can be prepped in advance for easy, delectable meals throughout the week.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg