Italian Grinder Chicken Salad Recipe

If you love a loaded Italian sub but don’t always have time to layer, toast, and press the whole thing—this Italian Grinder Chicken Salad Recipe is about to become your new lunchtime obsession.

Imagine all the zesty, savory goodness of a classic grinder sandwich—salami, pepperoni, tangy peppers, creamy cheese—tossed together with juicy chicken and a punchy dressing. It’s bold. It’s satisfying. And it comes together in just 20 minutes. Yes, please!

As a busy home cook (and someone who believes lunch should never be boring), I can tell you this recipe is the kind that saves the day. Whether you’re packing something quick between meetings, feeding hungry teens after school, or hosting girlfriends for a casual brunch, this salad delivers serious flavor with minimal fuss.

Let’s turn your kitchen into a little Italian deli magic, shall we?

Why You’ll Love This Italian Grinder Chicken Salad Recipe

• Ready in 20 minutes. Rotisserie chicken does the heavy lifting.
• Big, bold flavors. Salty meats, creamy cheeses, tangy dressing—every bite pops.
• Super versatile. Serve it with crackers, scoop it with veggies, or pile it onto a toasted croissant.
• Great for meal prep. It keeps beautifully in the fridge for up to four days.

This isn’t your average chicken salad. There are no grapes or almonds here. Instead, we’re leaning into that classic grinder sandwich vibe—savory, tangy, and just a little indulgent.

Ingredients You’ll Need

Here’s everything that goes into this crave-worthy Italian Grinder Chicken Salad Recipe:

For the Salad:

• 2 cups rotisserie chicken, shredded
• ¼ lb. salami or soppressata, diced
• ¼ lb. pepperoni, diced
• ¼ cup provolone, thick-sliced and diced
• ¼ cup crumbled feta
• ⅔ cup diced grape tomatoes
• ⅓ cup mild banana peppers
• ½ red onion, thinly sliced or diced

For the Tangy Dressing:

• ½ cup mayonnaise
• ¼ cup grated parmesan
• 3 tablespoons red wine vinegar
• 1–2 tablespoons banana pepper juice (from the jar)
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• Freshly cracked pepper
• Salt to taste (about ¼ teaspoon)

Simple ingredients. Huge payoff.

Step-by-Step: How to Make Italian Grinder Chicken Salad Recipe

Don’t worry—this is as easy as it sounds.

Step 1: Make the Dressing

In a medium bowl or liquid measuring cup, whisk together:

• Mayonnaise
• Grated parmesan
• Red wine vinegar
• Banana pepper juice
• Oregano
• Garlic powder
• Pepper and salt

Taste it. Then taste it again.

This dressing should have a tangy kick. If it feels a little flat, add another splash of red wine vinegar or a touch more banana pepper juice. Don’t be shy—this is what gives that grinder-style flavor.

Chef Omar tip: If the dressing looks a little thick, that’s okay. It will loosen up once it hits the juicy tomatoes and chicken.

Step 2: Combine the Salad Ingredients

In a large mixing bowl, add:

• Shredded rotisserie chicken
• Diced salami or soppressata
• Diced pepperoni
• Provolone
• Feta
• Grape tomatoes
• Banana peppers
• Red onion

Give it a gentle toss just to distribute everything evenly.

At this point, your kitchen will smell like an Italian deli. It’s hard not to sneak a bite. (I won’t tell.)

Step 3: Toss with Dressing

Pour most of the dressing over the mixture. Toss well so everything gets coated.

If it looks a little dry, add the remaining dressing. The chicken will soak some of it up as it sits, so a slightly creamy texture is perfect.

And that’s it! Your Italian Grinder Chicken Salad Recipe is ready to serve.

How to Serve It (So Many Delicious Ways)

One of the reasons I adore this recipe is how flexible it is. You can make it work for whatever kind of day you’re having.

• With crackers or tortilla chips for a quick lunch.
• With sliced cucumbers, celery, or bell peppers for a lighter option.
• Stuffed into a toasted croissant for a bakery-style sandwich moment.
• Piled onto hoagie rolls and lightly toasted for a full grinder experience.

One afternoon, I made this for friends who dropped by unexpectedly. I had croissants in the freezer, warmed them up, and spooned this salad inside. They thought I’d planned a gourmet lunch. Little did they know—it took 20 minutes and zero stress.

That’s my kind of entertaining.

Storage & Meal Prep Tips

This Italian Grinder Chicken Salad Recipe keeps beautifully in an airtight container in the fridge for up to 4 days.

A quick note: The dressing will absorb into the chicken as it sits. If it seems slightly dry the next day, just stir in a splash of leftover dressing or even a tiny drizzle of red wine vinegar to bring it back to life.

If you have extra dressing, store it separately in a sealed container and mix it in as needed.

Chef Omar’s Flavor-Boosting Tips

Let’s elevate this just a bit further:

1. Customize Your Meats

You can swap in:

• Ham
• Prosciutto
• Spicy pepperoni
• Peppered pepperoni

Use what your family loves. This recipe is flexible.

2. Play with the Cheese

If you prefer only provolone or only feta, go for it. Just double the amount of your favorite. Provolone brings creaminess, while feta adds that salty pop.

3. Don’t Skip the Tang

That red wine vinegar and banana pepper juice are the heartbeat of this dish. If it tastes bland, it probably needs more acidity. A small splash can wake up the whole bowl.

4. Slice the Onion Thin

If raw onion feels overpowering, slice it very thin or give it a quick rinse under cold water to mellow it out.

And remember—if your dressing looks a little rebellious at first, relax. Once it mingles with the salad, everything balances out beautifully.

Frequently Asked Questions

Make Lunchtime Feel Special Again

There’s something so satisfying about turning a classic sandwich into a bold, spoonable salad. This Italian Grinder Chicken Salad Recipe takes all the flavors you crave and makes them weeknight-easy.

Whether you’re juggling work, kids, errands, or just trying to eat something that doesn’t come from a drive-thru, this recipe has your back. It’s fast. It’s flavorful. And it feels just a little indulgent without being complicated.

So grab that rotisserie chicken, dice up those deli meats, and give this Italian Grinder Chicken Salad Recipe a spot in your weekly rotation. I promise—it won’t last long in the fridge.

Now tell me… are you team crackers, croissant, or hoagie roll?

More Fresh Ideas to Try Next

If you loved this Italian Grinder Chicken Salad Recipe, why stop there? Keep the delicious momentum going with a few more flavorful favorites from the kitchen:

• Warm up your table with a hearty bowl of Italian Sausage White Bean Soup—rich, cozy, and perfect alongside a crisp salad.
• For another quick and satisfying dinner, this Healthy Chicken Pomodoro Skillet brings bold Italian flavors to your weeknight routine in one easy pan.
• Add something fresh and vibrant to your spread with Mediterranean Bean Salad with Feta—it pairs beautifully with savory chicken dishes.
• Want to turn your salad into something handheld? Try scooping it into this soft and pillowy Easy Flatbread Recipe for a homemade touch.
• And if you’re in the mood for a fun wrap-style twist, this Italian Grinder Chicken Salad Wrap Recipe offers another tasty way to enjoy those bold grinder flavors.

With so many fresh combinations to explore, your next delicious meal is already waiting. Happy cooking!

Italian Grinder Chicken Salad Recipe

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• Author: Omar
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This Italian Grinder Chicken Salad Recipe combines all the bold flavors of a classic grinder sandwich into a creamy, tangy chicken salad. Made with rotisserie chicken, savory deli meats, provolone, feta, and a zesty Italian-style dressing, it’s ready in just 20 minutes and perfect for lunch, meal prep, or sandwiches.

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Ingredients

Scale 1x2x3x

Salad

• 2 cups rotisserie chicken, shredded

• 1/4 lb salami or soppressata, diced

• 1/4 lb pepperoni, diced

• 1/4 cup provolone, thick-sliced and diced

• 1/4 cup crumbled feta

• 2/3 cup grape tomatoes, diced

• 1/3 cup mild banana peppers

• 1/2 red onion, thinly sliced or diced

Dressing

• 1/2 cup mayonnaise

• 1/4 cup grated parmesan

• 3 tablespoons red wine vinegar

• 1–2 tablespoons banana pepper juice (from jar), to taste

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• Freshly cracked black pepper

• 1/4 teaspoon salt (or to taste)

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Instructions

1. In a medium bowl, whisk together mayonnaise, parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and pepper until smooth. Taste and adjust for tanginess if needed.

2. In a large mixing bowl, combine shredded rotisserie chicken, salami, pepperoni, provolone, feta, tomatoes, banana peppers, and red onion.

3. Pour most of the dressing over the mixture and toss well to coat evenly. Add remaining dressing if needed.

4. Serve immediately or refrigerate for at least 30 minutes to let flavors meld.

5. Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving.

Notes

For extra tang, add a splash more red wine vinegar.

You can substitute ham, prosciutto, or spicy pepperoni.

Use all provolone or all feta if preferred—just double the amount.

If the salad thickens in the fridge, stir in a small spoonful of mayo or a splash of vinegar to refresh it.

Delicious served with crackers, tortilla chips, croissants, hoagie rolls, or fresh veggies.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Lunch, Main Course, Snack
• Method: No-Cook, Mixing
• Cuisine: American, Italian

Nutrition

• Serving Size: 1 serving (about 1 cup)
• Calories: 520
• Sugar: 3g
• Sodium: 980mg
• Fat: 38g
• Saturated Fat: 14g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 115mg