Italian Grinder Chicken Salad
A zesty, deli-inspired chicken salad packed with savory Italian meats and a creamy herb dressing.
Ingredients
- The Salad Base
- 2 cups rotisserie chicken shredded or diced
- 1/4 lb. salami diced
- 1/4 lb. pepperoni diced
- 1/4 cup provolone cheese diced into cubes
- 1/4 cup crumbled feta cheese
- 2/3 cup grape tomatoes diced or halved
- 1/3 cup banana peppers sliced or chopped
- 1/2 red onion sliced thin or diced
- The Grinder Dressing
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 3 tablespoons apple cider vinegar
- 1-2 tablespoons banana pepper juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and freshly cracked pepper to taste
Instructions
- Whisk together the mayonnaise, grated parmesan, apple cider vinegar, banana pepper juice, and dried spices in a small bowl until the dressing is completely smooth.
- Prepare the salad components by shredding the chicken and dicing the salami, pepperoni, and provolone into uniform pieces to ensure a bit of everything in every bite.
- Place the chicken, deli meats, cheeses, tomatoes, banana peppers, and red onion into a large mixing bowl and toss gently to distribute the ingredients.
- Pour the prepared dressing over the mixture and use a spatula to fold everything together until the salad is evenly and thinly coated.
- Transfer the salad to the refrigerator and allow it to rest for at least twenty minutes so the flavors can meld and the chicken can absorb the zesty dressing.
- Serve the chilled salad on a crusty roll, in lettuce cups, or simply enjoy it straight from the bowl.
Notes
• Make-Ahead Tip: This salad tastes even better the next day after the ingredients have marinated in the dressing.
• Vinegar Substitute: If you do not have apple cider vinegar, white vinegar or rice vinegar are excellent alternatives for that signature tang.
• Onion Hack: To reduce the sharp bite of raw red onion, soak the slices in ice water for ten minutes before adding them to the bowl.
• Storage: Keep leftovers in an airtight container in the fridge for up to four days; do not freeze this recipe as the texture of the dressing will change.
• Vinegar Substitute: If you do not have apple cider vinegar, white vinegar or rice vinegar are excellent alternatives for that signature tang.
• Onion Hack: To reduce the sharp bite of raw red onion, soak the slices in ice water for ten minutes before adding them to the bowl.
• Storage: Keep leftovers in an airtight container in the fridge for up to four days; do not freeze this recipe as the texture of the dressing will change.