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Imagine all the punchy flavors of an Italian grinder sandwich—salami, provolone, pepperoncini—but spun into a creamy chicken salad with piles of crunch and none of the heavy bread. This Italian Grinder Chicken Salad is my answer for fuss-free lunches that deliver deli-shop vibes using ingredients you probably already have. It is fast, keeps well, and every bite is packed with savory bites and a zing of tang. I whipped this up on a busy day when leftover rotisserie chicken and a few stubborn fridge jars begged to be useful, and now it is a go-to meal prep favorite in my house.
I first made this as a hail-mary lunch when everyone was tired of sandwiches and absolutely loved the tang and crunch. Ever since then it has made regular appearances for quick dinners and picnic lunches.
Ingredients
- Cooked shredded chicken: Use rotisserie to save time and for rich flavor
- Diced salami or pepperoni: Adds savory bite and classic Italian grinder depth
- Shredded provolone or mozzarella cheese: Melts beautifully into the salad and gives that sandwich feel
- Chopped roasted red peppers: Sweet and smoky notes for balance look for bright red pieces with a little char
- Chopped pepperoncini or pickled banana peppers: Brings a tangy zing pick ones that are vibrant and not too mushy
- Diced celery: Essential for crunch choose firm stalks
- Diced red onion: Adds a gentle kick without overpowering the salad go for sweet or mild varieties
- Mayonnaise: Creamy binding base use good quality for best taste
- Italian dressing: Lifts the salad and brings herby acidity homemade or a favorite store brand is great
- Chopped fresh parsley or basil: Pops of color and freshness always use fresh if you can
- Salt and pepper to taste: Essential for balance use freshly cracked black pepper for best results
Step-by-Step Instructions
- Get the Chicken Ready:
- Prepare your base by shredding cooked chicken into bite-size strips. If using rotisserie pull off the skin and shred with two forks. If making fresh roast or poach chicken breasts until just cooked then shred. The chicken should be juicy and not dry which helps the salad stay creamy.
- Chop and Prep:
- Gather your mix-ins and chop everything into small even pieces. Dice the salami so it distributes well. Slice then chop roasted red peppers and pepperoncini so you catch every bit of zing in each bite. Finely dice celery and red onion for perfect crunch and avoid large raw bites.
- Mix the Magic:
- Grab a roomy bowl and toss in all the chicken salami cheese veggies and herbs. Spoon in the mayo and drizzle up with Italian dressing. Stir together until every ingredient gets creamy and glossy. Make sure the cheese is evenly spread and everything holds together but is not soggy.
- Taste and Adjust:
- Spoon a test bite. For extra creaminess add a bit more mayo. Want a bigger tang Another splash of Italian dressing or a squeeze of lemon does the trick. If you like a little heat stir in a pinch of crushed red pepper. Balance with salt and plenty of cracked pepper.
- Serve It Up:
- Pile the finished salad onto crusty bread for a hearty sandwich tuck it into pita pockets or heap scoops over a bed of fresh greens. It is even great by the spoonful right from the fridge.
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The roasted red pepper is my favorite part for its smoky sweet twist. I remember the first time I made this a stormy Sunday with everyone hungry for lunch and the big bowl was gone in under an hour with plenty of happy sighs around the table.
Storage Tips
Store leftovers in an airtight container for up to four days in the fridge. If you want to make ahead for a busy week prep the mix-ins and chicken ahead of time and dress just before serving for maximum crunch.
Ingredient Substitutions
You can easily swap out salami for turkey pepperoni or even chopped prosciutto. If you prefer more bite use sharp provolone. For a lighter dressing use Greek yogurt in place of half the mayo.
Serving Suggestions
Serve tucked inside pita halves for a quick lunch. You can also spoon it onto crackers for a party tray or use it as a protein-packed topping for chopped salad. I sometimes stuff it into mini bell peppers for a fun snack.
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Cultural Context
The grinder is a regional hero sandwich beloved on the East Coast especially New England. This salad takes all its beloved Italian deli qualities and transforms them into a lighter lunch that still captures the lively flavors of that classic.
Frequently Asked Questions About Recipes
- → Could I swap in store-bought rotisserie chicken?
For sure! Rotisserie chicken is just right here. It’s cooked, shreds super easy, and has loads of flavor already.
- → Don’t want salami or pepperoni—what else should I use?
No problem! Leave them out or try some sliced ham, turkey, or whatever deli meat you’re into for something different.
- → Does this keep if I make it ahead for lunch?
Yep, just fine! It stores in the fridge for a few days. Just give it a mix again when you want to eat.
- → How do I make it lower on calories?
Just swap the regular mayo for light mayo or even Greek yogurt, and use lean chicken breast if you want it lighter.
- → Fun ways to enjoy this?
Scoop it on greens, pile it into a pita, or make a chunky sandwich for big grinder taste without all the bread.
- → Is there a way to bring the heat?
Sure thing! Toss in red pepper flakes or a few more pickled peppers to make it as spicy as you want.