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This bold Italian Grinder Chicken Salad captures all the flavors of a classic deli grinder sub but serves them up in a fresh protein-packed bowl. Packed with savory meats crisp veggies and a tangy creamy dressing it is pure lunch bliss and every bite delivers big flavor and satisfying crunch.
Every bite reminds me of weekends grabbing grinders with friends but in a lighter fresher form that makes weekday lunches special
Ingredients
- Rotisserie chicken: freshly shredded for tenderness and keeps things quick
- Diced salami or soppressata: brings savory rich depth always choose high-quality Italian deli meats for best taste
- Diced pepperoni: adds just the right hint of spice and classic grinder flavor pick thicker cut for more bite
- Thick sliced provolone: diced for melty creamy balance try to get from the deli counter instead of prepacked
- Crumbled feta: gives unexpected tang and salty punch use block feta and crumble fresh if you can
- Grape tomatoes: diced for sweet juicy brightness opt for ripe plump tomatoes with firm skins
- Mild banana peppers: supply zesty tang and crunch look for crisp colorful rings packed in brine
- Red onion: sliced extra thin for punchy bite always pick a firm onion with shiny skin
- Mayonnaise: creamy base of the dressing use good real mayo for best texture
- Grated parmesan: sharp cheese lift buy a wedge and grate yourself if possible
- Red wine vinegar: brightens and cuts through richness
- Banana pepper juice: from the jar adds signature grinder sub zip
- Oregano: key to classic Italian deli profile try to source fresh dried oregano for bold flavor
- Garlic powder: keeps things streamlined and savory
- Freshly cracked pepper: for that finishing bite
- Kosher or sea salt: seasons to taste
Instructions
- Dressing Magic:
- Whisk mayonnaise parmesan red wine vinegar banana pepper juice oregano garlic powder a generous crack of pepper and a pinch of salt in a bowl until completely smooth Taste and add a splash more vinegar or banana pepper juice if you want extra tang
- Gear Up the Salad:
- Pile rotisserie chicken diced salami pepperoni provolone feta grape tomatoes banana peppers and red onion in the biggest bowl you have Everything should be prepped and measured so each bite has a bit of everything
- Dress It Right:
- Pour most of the dressing over your meat and veggie mix Use clean hands or a big spoon to toss and coat every ingredient Drizzle in the rest if it looks a little dry
- Taste and Adjust:
- Once tossed taste for salt tang and seasoning Add extra salt a drizzle of banana pepper juice or a crank of pepper if needed
- Chill and Serve:
- Let the salad rest at least ten minutes in the fridge so flavors blend and everything gets nicely chilled Serve over crunchy lettuce with crackers folded into a sandwich or by the forkful straight from the bowl
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I love using a mix of pepperoni and soppressata especially when my family visits for Sunday lunch One time my nephew actually ate seconds and asked for the dressing recipe so I always make a little extra for dipping veggies
Storage Tips
Store the salad in an airtight container and stash it in the fridge It will keep well for up to four days The dressing can be kept in a separate jar to stir in just before serving which is handy for keeping lettuce extra crisp if you add it
Ingredient Substitutions
Swap turkey for chicken or try smoked ham for another deli twist If you skip pepperoni add a little extra feta for bite Provolone can be swapped for mozzarella or fontina Vegans can use plant-based deli slices and vegan mayo with coconut-based feta
Serving Suggestions
Spoon this over baby romaine and top with more banana peppers for a big bowl meal Try stuffing the mixture into a split hoagie roll or pita for a true grinder effect It is also perfect scooped over crunchy crackers or tortilla chips for a party platter
Cultural Roots
Italian grinders are iconic New England style subs loaded with meats cheese pickled peppers and sharp dressing This salad reimagines those flavors with a nod to Italian American deli traditions in a lighter easier prep form
Seasonal Adaptations
Toss in fresh basil for summer brightness Swap in roasted red peppers for winter sweetness Add diced cucumber for extra crunch when it is hot out
Success Stories
One busy weeknight I whipped up a double batch for a friend’s lunch club and it completely disappeared She told me everyone wanted the recipe and now it is a favorite in her rotation My own family keeps requesting the version with extra banana peppers
Freezer Meal Conversion
I do not recommend freezing since the vegetables and dressing can lose their textures But you can pre-chop meats and cheese then assemble fresh with new dressing for weekly prep
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This salad brings together everything I love about deli lunches in just one bowl Give it a try for your next meal prep and enjoy serious flavor with every forkful
Frequently Asked Questions
- → What type of chicken works best?
Rotisserie chicken is ideal for ease and flavor, but any shredded cooked chicken works well in this salad.
- → Can I substitute the meats?
Yes, try turkey, ham, or your favorite deli meats instead of salami or pepperoni for a different taste.
- → Is the dressing spicy?
The dressing has a mild kick from banana pepper juice, but adjust the amount for a spicier or milder flavor.
- → How should I store leftovers?
Keep the salad in an airtight container in the refrigerator for up to four days for peak freshness.
- → What can I serve alongside this salad?
Enjoy with crackers, sliced veggies, or spoon onto a fresh sandwich roll for a hearty meal.