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

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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