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Italian Grinder Chicken Salad

A tangy, creamy no-cook chicken salad inspired by the viral Italian grinder sandwich, loaded with shredded rotisserie chicken, diced deli meats, provolone, feta, banana peppers, and a bold red wine vinegar Parmesan dressing.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Appetizer, Lunch, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rotisserie chicken shredded
  • 0.25 lb salami or soppressata diced
  • 0.25 lb pepperoni diced
  • 0.25 cup provolone cheese thick-sliced and diced
  • 0.25 cup crumbled feta cheese
  • 0.67 cup grape tomatoes diced
  • 0.33 cup banana peppers mild
  • 0.5 red onion sliced thin or diced
  • 0.5 cup mayonnaise dressing
  • 0.25 cup grated Parmesan cheese dressing
  • 3 tbsp red wine vinegar dressing
  • 1 tbsp banana pepper juice from the jar dressing, 1 to 2 tbsp to taste
  • 1 tsp dried oregano dressing
  • 1 tsp garlic powder dressing
  • 0.25 tsp salt dressing, or to taste
  • freshly cracked black pepper dressing, to taste

Equipment

  • Large mixing bowl
  • Small bowl or liquid measuring cup
  • Whisk
  • Airtight storage container
  • Cutting board and knife

Method
 

  1. In a small bowl or liquid measuring cup, whisk together mayonnaise, Parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and black pepper until smooth. Taste and adjust vinegar for a bold, tangy flavor.
  2. In a large mixing bowl, combine shredded rotisserie chicken, diced salami, diced pepperoni, provolone, feta, grape tomatoes, banana peppers, and red onion. Toss gently to distribute.
  3. Pour about three-quarters of the dressing over the salad and toss well to coat. Add more dressing as needed. Reserve any remaining dressing separately in the fridge.
  4. Taste and adjust seasoning with salt, pepper, or additional vinegar as needed.
  5. Transfer to an airtight container and refrigerate until ready to serve. Stir reserved dressing back in the next day if the salad needs rehydrating. Serve with crackers, crostini, veggies, or on a toasted croissant.

Notes

The dressing should have a strong tangy kick — do not be shy with the red wine vinegar. Store leftover dressing separately and stir back in daily to keep the salad moist. Substitute ham or prosciutto for the salami if preferred. Use all provolone or all feta if you prefer one cheese, just double the quantity.