Why You’ll Love This Recipe
I love this salad because it delivers big, bold Italian deli flavors in every bite. With savory meats, creamy cheese, and a tangy dressing, it feels indulgent but is incredibly easy to put together. It’s great for lunches, meal prep, or even as a party dip served with crusty bread or crackers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups shredded cooked chicken (rotisserie or poached)
- ¼ lb salami or soppressata, diced
- ¼ lb pepperoni, diced
- ¼ cup provolone cheese, diced
- ¼ cup crumbled feta
- ⅔ cup cherry or grape tomatoes, halved
- ⅓ cup banana peppers (pepperoncini), sliced
- ½ red onion, thinly sliced
Dressing:
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 3 Tbsp red wine vinegar
- 1–2 Tbsp banana pepper juice (from the jar)
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper, to taste
Directions
- In a medium bowl, I whisk together the mayonnaise, Parmesan cheese, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and pepper until well combined.
- In a large mixing bowl, I combine the shredded chicken, salami, pepperoni, provolone, feta, cherry tomatoes, banana peppers, and red onion.
- I pour most of the dressing over the chicken mixture and toss everything together until evenly coated. I add more dressing if needed to get the right consistency.
- I cover the salad and refrigerate it for at least 1 hour to let the flavors meld. It can be stored for up to 4 days.
- I serve it with crackers, on croissants, or over a bed of crisp lettuce.
Servings and timing
This recipe makes 4 servings.
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: approximately 1 hour (includes chilling)
Approximate Calories: 450 kcal per serving
Variations
Sometimes I swap the salami with prosciutto or use mozzarella balls instead of provolone for a different texture. I also love tossing in chopped olives or artichoke hearts for added Italian flair. For a lighter version, I use Greek yogurt in place of part of the mayo.
storage/reheating
I keep the salad in an airtight container in the fridge for up to 4 days. I don’t reheat it, but I give it a stir before serving. If it seems a little dry, I mix in a spoonful of dressing to refresh the flavors.
FAQs
Can I make this salad ahead of time?
Yes, I actually prefer making it ahead because the flavors develop even more after chilling.
What’s the best way to serve this salad?
I serve it in sandwiches, wraps, over lettuce, or even in lettuce cups for a low-carb option.
Can I use other cheeses?
Absolutely. I sometimes use shredded mozzarella, diced cheddar, or even goat cheese depending on what I have.
Is this salad good for meal prep?
Yes, it holds up well in the fridge for several days and makes a great grab-and-go lunch.
Can I make it without mayo?
I can substitute some or all of the mayo with Greek yogurt or use a vinaigrette-style dressing if I prefer it lighter.
Conclusion
Italian Grinder Chicken Salad is one of my favorite ways to enjoy the bold, savory flavors of an Italian deli in salad form. It’s quick to make, full of texture and taste, and perfect for anything from weekday lunches to entertaining guests.
Print
Italian Grinder Chicken Salad
- Total Time: ~1 hour (includes chilling)
- Yield: 4 servings
Description
This grinder chicken salad is a bold twist on a deli classic—loaded with shredded chicken, salami, pepperoni, cheeses, and zesty banana peppers in a creamy Parmesan dressing.
Ingredients
2 cups shredded cooked chicken (rotisserie or poached)
¼ lb salami or soppressata, diced
¼ lb pepperoni, diced
¼ cup provolone cheese, diced
¼ cup crumbled feta
⅔ cup cherry or grape tomatoes, halved
⅓ cup banana peppers (or pepperoncini), sliced
½ red onion, thinly sliced
Dressing:
½ cup mayonnaise
¼ cup grated Parmesan cheese
3 Tbsp red wine vinegar
1–2 Tbsp banana pepper juice (from the jar)
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper, to taste
Instructions
In a medium bowl, whisk together the mayonnaise, Parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and pepper.
In a large bowl, combine chicken, salami, pepperoni, provolone, feta, tomatoes, banana peppers, and red onion.
Pour the dressing over the salad ingredients and toss to coat evenly. Add more dressing if desired.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Serve with crackers, on croissants, or over lettuce.
Notes
For a lighter version, use Greek yogurt in place of some or all of the mayo.
Add olives, chopped artichoke hearts, or mozzarella for variation.
Best after chilling for an hour.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian-American