Italian Grinder Chicken Salad
A flavorful and easy-to-make salad combining shredded rotisserie chicken, Italian meats, cheeses, and a tangy dressing, perfect for meal prep or quick lunch.
Ingredients
For the Salad
- 2 cups shredded rotisserie chicken Use rotisserie chicken for convenience.
- 1/4 lb salami or soppressata, diced Choose a good quality product.
- 1/4 lb pepperoni, diced Can adjust amount to taste.
- 1/4 cup provolone, thick-sliced and diced Adds a creamy texture.
- 1/4 cup crumbled feta Substitutes can be made.
- 2/3 cup diced grape tomatoes Fresh tomatoes are preferred.
- 1/3 cup mild banana peppers, sliced
- 1/2 medium red onion, thinly sliced or diced Adds a crunch.
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan Enhances flavor.
- 3 tablespoons lemon juice Freshly squeezed is best.
- 1–2 tablespoons banana pepper juice (from the jar) Adjust to taste.
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon salt Adjust to taste.
- to taste none freshly cracked pepper
Instructions
Preparation of Dressing
- In a medium-sized bowl, whisk together mayonnaise, grated parmesan, lemon juice, banana pepper juice, oregano, garlic powder, salt, and pepper until smooth.
Mixing the Salad
- In a large mixing bowl, combine shredded rotisserie chicken, diced salami, diced pepperoni, sliced red onion, diced grape tomatoes, banana peppers, thick-sliced provolone, and crumbled feta.
- Pour most of the dressing over the salad and toss until evenly coated.
- Add more dressing if needed to reach desired creaminess.
Chilling the Salad
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Gently toss the salad before serving cold, creating a delightful presentation with crackers, fresh veggies, or as a sandwich.
Notes
For best flavor, use quality ingredients. Customize salad to your taste with extra veggies or different meats. Best served chilled.