Italian Grinder Chicken Salad (Print Version)
Tender chicken, Italian deli meats, cheeses, and a zesty dressing unite for bold, flavorful salad bowls.
# Ingredients:
→ Salad Components
01 -
2 cups shredded rotisserie chicken
02 -
4 ounces salami or soppressata, diced
03 -
4 ounces pepperoni, diced
04 -
1/4 cup thick-sliced provolone cheese, diced
05 -
1/4 cup crumbled feta cheese
06 -
2/3 cup grape tomatoes, diced
07 -
1/3 cup mild banana pepper rings
08 -
1/2 medium red onion, sliced thin or diced
→ Dressing
09 -
1/2 cup mayonnaise
10 -
1/4 cup grated parmesan cheese
11 -
3 tablespoons red wine vinegar
12 -
1 to 2 tablespoons banana pepper juice, to taste
13 -
1 teaspoon dried oregano
14 -
1 teaspoon garlic powder
15 -
freshly ground black pepper, to taste
16 -
about 1/4 teaspoon salt, or to taste
# Instructions:
01 -
Whisk together mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, dried oregano, garlic powder, salt, and freshly ground black pepper in a bowl or liquid measuring cup until smooth. Taste and adjust seasoning as desired.
02 -
In a large mixing bowl, combine shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, provolone, crumbled feta, grape tomatoes, banana peppers, and sliced red onion.
03 -
Pour most of the prepared dressing over the salad mixture. Toss thoroughly to ensure all ingredients are evenly coated. If needed, add the remaining dressing to achieve your preferred consistency.
04 -
Transfer salad to an airtight container and refrigerate up to four days. Serve chilled as desired with fresh vegetables, crackers, tortilla chips, or as a sandwich filling.
05 -
Any leftover dressing should be kept in a sealed container in the refrigerator. Use to refresh the salad if needed, as the dressing will be absorbed over time.
# Notes:
01 -
This salad is ideal for meal prep and maintains flavor and texture for several days in the refrigerator.
02 -
For best results, add extra dressing just before serving if the salad appears dry after refrigeration.