Name: Italian Grinder Chicken Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cups rotisserie chicken, shredded; ¼ lb salami or soppressata, diced; ¼ lb pepperoni, diced; ¼ cup provolone, thick-sliced and diced; ¼ cup crumbled feta ( (or double one cheese if you prefer simplicity)); ⅔ cup grape or cherry tomatoes, diced; ⅓ cup banana peppers or pepperoncini, mild; ½ red onion, thinly sliced or finely diced; ½ cup mayonnaise; ¼ cup grated parmesan; 3 tbsp red wine vinegar; 1-2 tbsp banana pepper juice (from the jar); 1 tsp oregano; 1 tsp garlic powder; Freshly cracked pepper; ¼ tsp salt (adjust to taste)

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Why You’ll Love This Italian Grinder Chicken Salad

There’s something magnetic about a classic Italian grinder, the salty meats, creamy dressing, and that crunch from the lettuce and peppers. But here’s the truth: as much as we love that sandwich, sometimes we want all the flavor without the bread overload (or the mess).

That’s exactly where this Italian Grinder Chicken Salad comes in. It’s the viral grinder sandwich, reimagined, creamy, tangy, protein-packed, and shockingly easy to meal-prep. Serve it with crackers, pile it onto toasted croissants, or scoop it with veggies for a high-protein snack that tastes like a deli counter’s greatest hits.

This version is balanced: the tenderness of shredded chicken meets the zesty kick of banana peppers and the sharp saltiness of provolone and feta. It’s not just a salad, it’s lunch goals.

Ingredients for Italian Grinder Chicken Salad

Protein & Deli Meats

2 cups rotisserie chicken, shredded
¼ lb salami or soppressata, diced
¼ lb pepperoni, diced

Cheese

¼ cup provolone, thick-sliced and diced
¼ cup crumbled feta (or double one cheese if you prefer simplicity)

Veggies & Flavor

⅔ cup grape or cherry tomatoes, diced
⅓ cup banana peppers or pepperoncini, mild
½ red onion, thinly sliced or finely diced

Dressing

½ cup mayonnaise
¼ cup grated parmesan
3 tbsp red wine vinegar
1–2 tbsp banana pepper juice (from the jar)
1 tsp oregano
1 tsp garlic powder
Freshly cracked pepper
¼ tsp salt (adjust to taste)

How to Make Italian Grinder Chicken Salad

Make the Dressing
In a small bowl, whisk together mayonnaise, parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and pepper. Taste it — the flavor should be bright and tangy. If it feels too creamy, add a splash more vinegar for balance.
Combine the Base
In a large bowl, mix shredded rotisserie chicken, diced salami, pepperoni, tomatoes, red onion, banana peppers, and cheeses.
Add the Dressing
Pour most of the dressing over the bowl and toss until everything is evenly coated. Add more dressing if needed to reach that luscious, creamy texture.
Chill and Serve
Let it sit for at least 15 minutes before serving to let the flavors meld. If prepping ahead, store it in an airtight container in the fridge for up to 4 days.

Tips & Tricks for the Perfect Grinder Salad

Toasty Sandwich Upgrade: Split a croissant or brioche bun, butter it lightly, and toast until golden. Layer lettuce and a slice of provolone before piling on the chicken salad. The melted cheese + tangy dressing combo is next-level.
Meal Prep Hero: Store in individual containers with cucumber sticks, crostini, or crackers for grab-and-go lunches all week.
Flavor Enhancer: A few chopped green olives or roasted red peppers add an incredible briny twist — not traditional, but worth it.
Make It Lighter: Swap half the mayo for plain Greek yogurt. You’ll keep the creaminess but lose some calories.

Substitutions & Variations

Deli Meats: Use ham, prosciutto, or turkey if you prefer milder flavors.
Cheese: Try shredded mozzarella, fontina, or even a dollop of ricotta for creamier texture.
Low-Carb Version: Skip crackers or bread — serve it in crisp romaine lettuce cups.
Spicy Kick: Add crushed red pepper flakes or hot giardiniera.
Vegetarian Twist: Swap chicken for chickpeas and keep the dressing the same — it’s surprisingly satisfying.

Frequently Asked Questions

Can I make Italian Grinder Chicken Salad ahead of time?

Absolutely. It actually tastes better after sitting overnight as the dressing soaks into the meats. Just give it a quick stir the next day and, if it looks dry, add a spoonful of the leftover dressing or a splash of vinegar.

How long does it last in the fridge?

Stored properly in an airtight container, it stays fresh for up to 4 days. Avoid freezing — the mayo-based dressing won’t hold up well when thawed.

What’s the best way to serve it?

Try it three ways:

On toasted croissants for a deli-style sandwich
With cucumber rounds or celery sticks for a low-carb snack
On crusty sourdough or crostini for a party platter

Nutrition Information (Per Serving)

(Values approximate)

Calories: 410
Protein: 32g
Fat: 28g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g

Final Thoughts

If you’ve ever fallen in love with the viral grinder sandwich, this chicken salad version will feel like its grown-up, easier-to-handle sibling. It’s got that same mix of zesty, creamy, salty, crunchy, but in a form you can enjoy anywhere: lunchbox, picnic, or post-workout meal.

And honestly? It’s the kind of dish that makes you feel like you cheated, because it tastes like you ordered from an Italian deli, not threw it together in 20 minutes.

Share your version in the comments. Because food tastes better when it’s shared.