Dinner

Italian Grinder Chicken Salad Recipe

ByHarper Ellington February 11, 2026February 11, 2026

Introduction

The Italian Grinder Chicken Salad is a flavorful and hearty dish combining tender rotisserie chicken with classic Italian deli meats, cheeses, and tangy dressing. It’s a quick and easy meal perfect for lunch or a light dinner that brings a deli favorite to your table in salad form.

A close-up of a square toasted cracker topped with a creamy mixture containing small chunks of white cheese, red onion pieces, red and yellow bell pepper bits, and visible black pepper specks. The colors are soft with white, pale yellow, orange, and purple tones blending into the creamy layer. A woman's hand with pink nail polish holding the cracker is visible on the bottom right. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rotisserie chicken (shredded)
1/4 lb. salami or soppressata (diced)
1/4 lb. pepperoni (diced)
1/4 cup provolone, thick-sliced (diced)
1/4 cup crumbled feta
2/3 cup diced grape tomatoes
1/3 cup banana peppers (mild)
1/2 red onion (sliced thin or diced)
1/2 cup mayonnaise
1/4 cup grated parmesan
3 tablespoons red wine vinegar
1-2 tablespoons banana pepper juice from the jar (to taste)
1 teaspoon oregano
1 teaspoon garlic powder
Freshly cracked pepper
Salt to taste (about 1/4 teaspoon)

Instructions

Step 1: Start by making the dressing. Combine mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and freshly cracked pepper in a bowl or liquid measuring cup. Taste and adjust seasoning if needed.
Step 2: In a large bowl, combine the shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, provolone, crumbled feta, diced grape tomatoes, banana peppers, and sliced or diced red onion.
Step 3: Pour most of the dressing over the salad ingredients and toss well to coat everything evenly. Add any remaining dressing if needed to reach your preferred consistency.
Step 4: Store the salad in an airtight container in the refrigerator for up to 4 days. Serve it with fresh veggies, crackers, tortilla chips, or as a filling for sandwiches.
Step 5: If you have leftover dressing, keep it in a sealed container in the fridge. Add it to the chicken salad the next day if it seems dry, as some dressing gets absorbed while refrigerated.

Tips & Variations

For added crunch, toss in some chopped celery or cucumber.
You can swap banana peppers for pepperoncini or mild pickled jalapeños for extra tang.
Use turkey or ham instead of salami for a different deli meat flavor.
Try replacing mayonnaise with Greek yogurt for a lighter dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. Keep any leftover dressing separate for best freshness. When ready to eat, stir in extra dressing if the salad has absorbed it and feels dry. This salad is best served chilled or at room temperature.