I appreciate how quickly this recipe comes together in just 20 minutes. Since I use rotisserie chicken, I skip extra cooking and focus on mixing everything together.
I enjoy how the combination of salami, pepperoni, and cheeses creates a rich, savory base, while the banana peppers and red wine vinegar add a bright, zesty kick.
I also like how versatile it is. I can serve it as a sandwich filling, scoop it up with crackers, or enjoy it straight from a bowl for a low-carb option.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups rotisserie chicken (shredded) 1/4 lb. salami or soppressata (diced) 1/4 lb. pepperoni (diced) 1/4 cup provolone, thick-sliced (diced) 1/4 cup crumbled feta 2/3 cup diced grape tomatoes 1/3 cup banana peppers (mild) 1/2 red onion (sliced thin or diced) 1/2 cup mayonnaise 1/4 cup grated parmesan 3 tablespoons red wine vinegar 1–2 tablespoons banana pepper juice from the jar (to taste) 1 tsp oregano 1 tsp garlic powder freshly cracked pepper salt to taste (about 1/4 tsp)
Directions
I start by making the dressing. In a bowl or liquid measuring cup, I combine the mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, freshly cracked pepper, and salt. I mix well, then taste and adjust the seasoning if needed.
In a large bowl, I combine the shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, provolone, feta, grape tomatoes, banana peppers, and red onion.
I pour most of the dressing over the mixture and toss everything well to coat. If needed, I add the remaining dressing until it reaches my desired creaminess.
I serve it immediately or store it in an airtight container in the refrigerator for up to 4 days. I enjoy serving it with fresh veggies, crackers, tortilla chips, or piled onto sandwich bread.
If I have leftover dressing, I store it separately in a sealed container in the fridge and stir it into the salad the next day to refresh the texture, since some dressing gets absorbed as it sits.
I sometimes add shredded iceberg or romaine lettuce for extra crunch and a more traditional grinder feel.
When I want extra heat, I mix in a pinch of crushed red pepper flakes or use hot banana peppers.
If I prefer a lighter dressing, I replace part of the mayonnaise with plain Greek yogurt.
I also like adding chopped black olives for a briny touch that pairs well with the meats and cheeses.
For a lower-carb option, I serve it in lettuce wraps instead of bread.
storage/reheating
I store the chicken salad in an airtight container in the refrigerator for up to 4 days. Since it contains mayonnaise and cheese, I keep it chilled until ready to serve.
I do not recommend freezing this salad because the texture of the mayonnaise and fresh vegetables can change.
Before serving leftovers, I stir everything well and sometimes add a spoonful of reserved dressing to restore creaminess.
FAQs
Can I make this ahead of time?
Yes, I often prepare it a few hours in advance. The flavors blend together nicely as it chills in the refrigerator.
Can I use different deli meats?
Absolutely. I sometimes swap in ham, capicola, or turkey depending on what I have on hand.
Is this salad spicy?
It has a mild tang from the banana peppers, but I control the spice level by choosing mild or hot peppers and adjusting the seasoning.
Can I make this dairy-free?
To make it dairy-free, I omit the cheeses and use a dairy-free mayonnaise alternative. The flavor will be slightly different but still delicious.
What is the best way to serve this?
I like serving it on toasted sandwich rolls, stuffed into pita bread, or scooped up with crackers or fresh vegetables.
Conclusion
I enjoy how this Italian Grinder Chicken Salad delivers all the bold, savory flavors of a classic deli sandwich in a simple, no-cook dish. It’s hearty, satisfying, and perfect for meal prep or casual gatherings. Whenever I crave something tangy, creamy, and packed with texture, this is the recipe I turn to.
Italian Grinder Chicken Salad is loaded with rotisserie chicken, salami, pepperoni, provolone and feta tossed in a creamy red wine vinegar dressing. This bold deli style salad is perfect for sandwiches, meal prep lunches or low carb bowls.
Author:Sarah
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:20 minutes
Yield:4 servings
Category:Lunch, Salad
Method:No-Cook
Cuisine:Italian-American
Ingredients
Salad:
2 cups rotisserie chicken (shredded)
¼ lb. salami or soppressata (diced)
¼ lb. pepperoni (diced)
¼ cup provolone, thick-sliced (diced)
¼ cup crumbled feta
⅔ cup diced grape tomatoes
⅓ cup banana peppers (mild)
½ red onion (thinly sliced or diced)
Dressing:
½ cup mayonnaise
¼ cup grated parmesan
3 tablespoons red wine vinegar
1–2 tablespoons banana pepper juice (from the jar, to taste)
1 teaspoon oregano
1 teaspoon garlic powder
Freshly cracked pepper
Salt to taste (about ¼ teaspoon)
Instructions
Prepare the Dressing:
In a bowl or liquid measuring cup, combine mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, pepper, and salt. Whisk until smooth. Taste and adjust seasoning as needed.
Combine the Salad Ingredients:
In a large mixing bowl, add shredded rotisserie chicken, diced salami or soppressata, pepperoni, provolone, feta, grape tomatoes, banana peppers, and red onion.
Mix Together:
Pour most of the dressing over the mixture and toss well to coat evenly. Add additional dressing if desired.
Chill & Store:
Store in an airtight container in the refrigerator for up to 4 days.
Serve:
Enjoy with veggies, crackers, tortilla chips, or pile it onto toasted bread or hoagie rolls for a delicious grinder-style sandwich. If the salad absorbs the dressing after chilling, stir in extra reserved dressing before serving.
Notes
Use mild or hot banana peppers depending on your spice preference.
Chop ingredients finely for a true grinder-style texture.
For a lighter option, substitute part of the mayonnaise with Greek yogurt.
This salad tastes even better after chilling for a few hours to let the flavors meld.
