If your weeknight dinner routine is begging for a glow-up, Italian Grinder Chicken Salad is about to become your new best friend. Think classic Italian deli flavors—salty, tangy, cheesy goodness—tossed into one craveable bowl that feels indulgent but comes together in minutes. This is the kind of salad that doesn’t whisper “healthy”… it confidently says, “I’ve got flavor, and I’m not afraid to use it.”
Busy day? Zero problem. This Italian Grinder Chicken Salad delivers bold, nostalgic grinder vibes with the ease of a fridge-friendly meal prep hero. Whether you’re feeding a hungry family, packing lunches, or hosting a casual get-together, this recipe shows up and shows off—without keeping you chained to the stove.
Table of Contents
Why You’ll Love This Italian Grinder Chicken Salad
Let’s be honest: salads sometimes get a bad rap. This one? Total redemption arc.
- Big deli flavor, no deli line. All the goodness of an Italian grinder without the bread coma.
- Weeknight-fast. Rotisserie chicken does the heavy lifting so you don’t have to.
- Make-ahead magic. It actually tastes better after a little fridge time.
- Serve-it-your-way. Bowl, sandwich, crackers, lettuce cups—your call.
- Crowd-pleaser energy. This salad disappears fast at parties (consider yourself warned).
I’ve served this to friends who claim they’re “not salad people,” and somehow the bowl was empty before dessert. That’s the power of provolone, salami, and a zippy dressing doing a group project.
Ingredients That Bring the Grinder Vibes
Here’s what you’ll need to build that unmistakable Italian grinder flavor—simple ingredients, bold payoff:
- 2 cups rotisserie chicken, shredded
Shortcut queen. Juicy, seasoned, and ready to go. - 1/4 lb. salami or soppressata, diced
Salty, savory, and essential. - 1/4 lb. pepperoni, diced
Adds spice and that classic deli bite. - 1/4 cup provolone, thick-sliced and diced
Mild, creamy, and totally nostalgic. - 1/4 cup crumbled feta
A little tang to keep things lively. - 2/3 cup diced grape tomatoes
Juicy pops of freshness. - 1/3 cup banana peppers (mild)
Tangy crunch with just enough zing. - 1/2 red onion, thinly sliced or diced
Sharp but balanced once dressed.
For the Creamy Grinder Dressing
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan
- 3 tablespoons vinegar
- 1–2 tablespoons banana pepper juice (to taste)
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- Freshly cracked black pepper
- Salt to taste (about 1/4 teaspoon)
This dressing is where the magic happens. Creamy, tangy, savory—and just bold enough to wake everything up.
How to Make Italian Grinder Chicken Salad (Step-by-Step)
No fancy techniques here. Just real food, real fast.
Step 1: Whisk Up the Dressing
In a bowl or liquid measuring cup, combine the mayonnaise, grated parmesan, vinegar, banana pepper juice, oregano, garlic powder, pepper, and salt. Whisk until smooth and creamy. Give it a taste and adjust—maybe a splash more vinegar or pepper juice if you’re feeling feisty.
Chef tip: The dressing should taste slightly bolder than you think. It mellows once it hits the salad.
Step 2: Build the Salad Base
Grab a large mixing bowl and add the shredded rotisserie chicken, diced salami, diced pepperoni, red onion, tomatoes, banana peppers, provolone, and feta. Take a second to admire the colors—this is already a good sign.
Step 3: Toss It All Together
Pour most of the dressing over the salad (save a little—trust me). Toss gently until everything is coated and happy. Add more dressing as needed until it’s creamy but not swimming.
Step 4: Chill or Serve
You can serve this right away, but if you’ve got time, pop it in the fridge for 30 minutes. The flavors get cozy, and the salad levels up.
Step 5: Store Smart
Store leftovers in an airtight container in the fridge for up to 4 days. If it thickens as it sits, stir in a spoonful of reserved dressing to bring it back to life.
Pro Tips from My Kitchen (Because I’ve Made This a Lot)
- Dice small, love big. Smaller pieces mean every bite gets a little of everything.
- Don’t skip the pepper juice. That tang is pure grinder energy.
- Too bold? Add a handful of shredded romaine to mellow things out.
- Too mild? Extra banana peppers or a pinch of red pepper flakes will fix that.
- Serving for guests? Garnish with extra parmesan and cracked pepper. Instant “wow.”
And if your dressing looks a little rebellious at first—don’t panic. Give it a whisk and a minute. It’ll behave.
How I Fell for This Salad (A Quick Kitchen Story)
This Italian Grinder Chicken Salad became a regular in my kitchen after one of those “surprise guests, empty fridge” moments. I had leftover rotisserie chicken, some deli meats, and a jar of banana peppers calling my name. I tossed everything together, crossed my fingers, and hoped for the best.
The result? Silence at the table. Then someone asked, “Is there more of this?”
That’s when I knew this recipe was staying in rotation.
Ways to Serve Italian Grinder Chicken Salad
One recipe, so many possibilities:
- Classic bowl: Just grab a fork and go.
- Sandwich-style: Pile it onto toasted hoagie rolls.
- Low-carb: Scoop with bell pepper halves or lettuce cups.
- Snack board: Serve with crackers, pita chips, or tortilla chips.
- Lunch prep: Portion into containers for grab-and-go meals.
It’s flexible, forgiving, and totally meal-prep friendly.
FAQs About Italian Grinder Chicken Salad
Can I swap the meats?
Absolutely. Ham, mortadella, or turkey all work beautifully. Keep the total amount about the same for balance.
How long does Italian Grinder Chicken Salad last in the fridge?
Up to 4 days in an airtight container. Stir before serving and add extra dressing if needed.
Can I make it lighter?
Yes! Try half mayo and half Greek yogurt, or add extra veggies like chopped romaine or cucumber.
Is this spicy?
Mild as written. If you love heat, add hot banana peppers or a pinch of chili flakes.
Can I make it ahead for a party?
Definitely. Make it the day before, save a little dressing, and refresh it right before serving.
Ready to Make Dinner Delicious Again?
If you’re craving something bold, comforting, and downright satisfying, this Italian Grinder Chicken Salad checks every box. It’s quick, flavorful, and flexible enough to fit real life—busy schedules included. From lunch prep to party bowls, this recipe proves that salads can be exciting, indulgent, and totally unforgettable.
So grab that rotisserie chicken, channel your inner deli counter confidence, and let Italian Grinder Chicken Salad bring a little bliss to your table. Happy cooking—and even happier eating!
If You’re Planning a Full Meal…
If this Italian Grinder Chicken Salad has you dreaming up a whole spread, here are a few delicious ideas that pair beautifully with it. Think cozy mains, fresh sides, and a little something extra to make the table feel complete—all easy, comforting, and full of flavor:
- Serve it alongside Healthy Salsa Verde Chicken Casserole for Busy Weeknights for a hearty, flavor-packed dinner that still feels effortless.
- Keep things fresh and vibrant by adding Mediterranean Bean Salad with Bright, Zesty Ingredients to the menu—it plays so well with tangy, Italian-inspired flavors.
- If comfort food is calling your name, round out the meal with Crustless Chicken Pot Pie That’s Cozy and Weeknight-Friendly for that warm, homey touch everyone loves.
- And if you enjoy seeing different takes on a favorite dish, you might also love this Italian Grinder Chicken Salad variation from Bad Batch Baking—it’s always fun to compare notes in the kitchen.
Mix and match any of these to create a relaxed, satisfying meal that feels thoughtful without being complicated—the best kind of cooking, if you ask me.
Print
Italian Grinder Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Italian Grinder Chicken Salad is a bold, creamy, deli-inspired chicken salad loaded with rotisserie chicken, salami, pepperoni, cheese, and tangy banana peppers. Perfect for sandwiches, meal prep, or scooping with crackers.
Ingredients
2 cups rotisserie chicken, shredded
1/4 lb salami or soppressata, diced
1/4 lb pepperoni, diced
1/4 cup provolone cheese, thick-sliced and diced
1/4 cup crumbled feta cheese
2/3 cup grape tomatoes, diced
1/3 cup banana peppers, mild
1/2 red onion, thinly sliced or diced
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
3 tablespoons vinegar
1–2 tablespoons banana pepper juice, to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
Freshly cracked black pepper, to taste
Salt, about 1/4 teaspoon or to taste
Instructions
In a small bowl or measuring cup, whisk together mayonnaise, parmesan, vinegar, banana pepper juice, oregano, garlic powder, pepper, and salt until smooth.
In a large bowl, add shredded chicken, salami, pepperoni, red onion, tomatoes, banana peppers, provolone, and feta.
Pour most of the dressing over the salad and toss until evenly coated. Add more dressing if needed.
Serve immediately or chill for 30 minutes to let the flavors meld.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
This salad thickens as it sits—stir in extra dressing before serving if needed.
Delicious served on hoagie rolls, with crackers, or in lettuce cups.
For extra heat, add hot banana peppers or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 430 Kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg