Can I make this Italian Grinder Chicken Salad Recipe ahead of time?

Absolutely. In fact, it tastes even better after a few hours in the fridge. The flavors mingle and deepen overnight.

Can I swap out the rotisserie chicken?

Yes! You can use grilled chicken breast, baked chicken thighs, or even leftover shredded chicken. Rotisserie just saves time and adds flavor.

Is this Italian Grinder Chicken Salad Recipe spicy?

Not really—unless you use spicy pepperoni or hot banana peppers. Stick with mild versions if you’re serving kids or anyone sensitive to heat.

How do I keep it from getting watery?

Make sure your tomatoes aren’t overly juicy. If they are, pat them dry before mixing. Also, store it in an airtight container to maintain freshness.

Can I make it lighter?

You can use light mayonnaise or replace half the mayo with plain Greek yogurt. It will still be creamy, with a slight tang.

Italian Grinder Chicken Salad Recipe: 20-Minute Delight

Name: Italian Grinder Chicken Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 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; 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)

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.

Ingredients

Scale

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

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.
In a large mixing bowl, combine shredded rotisserie chicken, salami, pepperoni, provolone, feta, tomatoes, banana peppers, and red onion.
Pour most of the dressing over the mixture and toss well to coat evenly. Add remaining dressing if needed.
Serve immediately or refrigerate for at least 30 minutes to let flavors meld.
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