I love this recipe because it transforms classic Italian deli flavors into a lighter, easier-to-serve dish. The combination of shredded rotisserie chicken, savory meats, creamy cheeses, and a tangy grinder-style dressing makes every bite exciting. It’s quick to prepare, customizable, and keeps beautifully in the fridge for several days. Whether I serve it in lettuce wraps, with crackers, or on a toasted croissant, it’s always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Salad: 2 cups rotisserie chicken, shredded 1/4 lb salami or soppressata, diced 1/4 lb pepperoni, diced 1/4 cup provolone cheese, thick-sliced and diced 1/4 cup feta cheese, crumbled 2/3 cup grape tomatoes, diced 1/3 cup banana peppers, mild 1/2 red onion, sliced thin or diced
For the Grinder Dressing: 1/2 cup mayonnaise 2 tablespoons grated Parmesan cheese 2 tablespoons apple cider vinegar 1 tablespoon banana pepper juice 1 teaspoon dried oregano 1/2 teaspoon garlic powder Salt and pepper to taste
Directions
I start by making the dressing. In a small bowl, I whisk together the mayonnaise, Parmesan cheese, vinegar, and banana pepper juice until smooth. Then I add the oregano, garlic powder, salt, and pepper, tasting and adjusting the seasoning as needed. In a large mixing bowl, I combine the shredded rotisserie chicken with the diced salami and pepperoni, mixing gently to distribute the meats evenly. Next, I add the diced provolone, crumbled feta, diced grape tomatoes, banana peppers, and thinly sliced red onion to the meat mixture. I pour about three-quarters of the prepared dressing over the salad and toss everything together until evenly coated. If it looks a bit dry, I add more dressing as needed. Once everything is well mixed, I let the salad rest for about 10 minutes to allow the flavors to meld together before serving. I love serving it chilled with crackers, in lettuce wraps, or on toasted croissants.
Servings and Timing
This recipe serves 6 people. Prep Time: 15 minutes Total Time: 15 minutes
Variations
When I want extra flavor, I add chopped green olives or roasted red peppers for a briny twist. If I’m craving some heat, I use hot banana peppers instead of mild ones. For a lighter version, I replace some of the mayonnaise with Greek yogurt. Sometimes I swap feta for mozzarella pearls or use spicy soppressata for a bolder taste. I also enjoy adding chopped romaine lettuce right before serving for a salad-meets-sandwich experience.
Storage/Reheating
I store the salad in an airtight container in the refrigerator for up to 4 days. I usually keep a little extra dressing aside to freshen it up before serving again. The salad tastes even better the next day as the flavors develop. Since it’s meant to be served cold, I never reheat it—just give it a quick toss before enjoying.
FAQs
Can I use chicken breast instead of rotisserie chicken?
Yes, any cooked chicken works well. I often use leftover grilled or baked chicken.
Can I make this salad ahead of time?
Absolutely. I prepare it a day in advance—it actually tastes better after sitting overnight.
What can I use instead of banana peppers?
I sometimes use pickled jalapeños or pepperoncini for a similar tangy flavor.
Is this salad low-carb or keto-friendly?
Yes, it’s naturally low-carb and perfect for keto when served without bread or crackers.
Can I add lettuce to make it more like the grinder sandwich?
Definitely. I toss in chopped iceberg or romaine lettuce right before serving for extra crunch.
What kind of salami works best?
I like using Genoa salami or soppressata because they have rich, classic Italian flavor.
How do I make it dairy-free?
I skip the cheeses and use a dairy-free mayo—it’s still flavorful and creamy.
What’s the best way to serve this salad?
I love serving it on toasted croissants, with crackers, or in lettuce cups for a low-carb option.
Can I freeze this salad?
No, I don’t recommend freezing it since the mayo and vegetables don’t thaw well. It’s best enjoyed fresh or refrigerated.
Conclusion
I love how this Italian Grinder Chicken Salad combines all the bold, savory flavors of the viral grinder sandwich into an easy, make-ahead dish. It’s creamy, zesty, and packed with protein, making it perfect for meal prep, parties, or a quick lunch. Every bite delivers the perfect balance of salty meats, tangy dressing, and fresh vegetables—it’s everything I love about Italian flavors in salad form.
A flavorful and protein-packed Italian Grinder Chicken Salad inspired by the viral grinder sandwich. Loaded with rotisserie chicken, salami, pepperoni, cheeses, and a zesty grinder-style dressing, this creamy and tangy salad is perfect for lunch, meal prep, or entertaining.
Ingredients
For the Salad:
2 cups rotisserie chicken, shredded
1/4 lb salami or soppressata, diced
1/4 lb pepperoni, diced
1/4 cup provolone cheese, diced
1/4 cup feta cheese, crumbled
2/3 cup grape tomatoes, diced
1/3 cup banana peppers, mild
1/2 red onion, sliced thin or diced
For the Grinder Dressing:
1/2 cup mayonnaise
2 tbsp grated Parmesan cheese
2 tbsp apple cider vinegar
1 tbsp banana pepper juice
1 tsp dried oregano
1/2 tsp garlic powder
Salt and pepper to taste
Instructions
In a small bowl, whisk together mayonnaise, Parmesan cheese, apple cider vinegar, and banana pepper juice until smooth. Add oregano, garlic powder, salt, and pepper, and mix until combined.
In a large bowl, combine shredded rotisserie chicken, diced salami, and pepperoni. Mix gently to distribute the meats evenly.
Add diced provolone, crumbled feta, diced grape tomatoes, banana peppers, and sliced red onion to the bowl.
Pour about three-quarters of the dressing over the mixture and toss until evenly coated. Add more dressing if needed.
Let the salad rest for about 10 minutes to allow flavors to meld. Serve chilled with crackers, in lettuce wraps, or on toasted croissants.
Notes
Add chopped olives or roasted red peppers for extra flavor.
Use hot banana peppers or pepperoncini for a spicy kick.
Replace some mayo with Greek yogurt for a lighter version.
Mix in chopped romaine or iceberg lettuce before serving for crunch.
Store refrigerated in an airtight container for up to 4 days.
