Italian Grinder Chicken Salad: A Delicious Twist in 10 Mins

Busy day? Craving something savory, crunchy, creamy, and high in protein? Let me introduce you to your new favorite quick meal: Italian Grinder Chicken Salad. This recipe is basically the iconic deli sandwich we all know and love—just without the bread (unless you want it!). It’s flavor-packed, meal-prep friendly, and perfect for those of us juggling a million things but still trying to eat like queens.

I created this recipe after one too many sad desk salads left me dreaming about a grinder sandwich. The solution? A chopped-style salad loaded with rotisserie chicken, all the best deli meats, juicy tomatoes, banana peppers, and not one—but two cheeses. It’s hearty enough for dinner and fun enough for lunch. Trust me, this one disappears fast.

Why You’ll Love This Italian Grinder Chicken Salad

First off—the flavor. It’s creamy, tangy, spicy, and crunchy, all in one bite. Whether you’re keto-ish, low-carb curious, or just trying to clean out the fridge, this salad works.

And let’s talk convenience:

• No stove. No oven. No stress.
• Uses rotisserie chicken (hello, shortcut queen!)
• Stays fresh in the fridge for up to 4 days—hello meal prep win!

Honestly, this is the salad that makes you forget you’re eating a salad.

Ingredients You’ll Need

Here’s what makes this grinder salad grind in all the right ways:

For the Salad:

• 2 cups rotisserie chicken, shredded
• ¼ lb. salami or soppressata, diced
• ¼ lb. pepperoni, diced
• ¼ cup thick-sliced provolone, diced
• ¼ cup crumbled feta (adds that salty punch!)
• ⅔ cup diced grape tomatoes
• ⅓ cup mild banana peppers
• ½ red onion, thinly sliced or diced

For the Creamy Italian Dressing:

• ½ cup mayonnaise
• ¼ cup grated parmesan
• 3 tbsp red wine vinegar
• 1–2 tbsp banana pepper juice (for zing!)
• 1 tsp oregano
• 1 tsp garlic powder
• Fresh cracked pepper
• Salt to taste (start with ¼ tsp and adjust)

How to Make Italian Grinder Chicken Salad

Step 1: Whip Up the Dressing
In a bowl or large measuring cup, stir together the mayo, parmesan, vinegar, banana pepper juice, oregano, garlic powder, salt, and pepper. Taste it—go ahead. Adjust to your heart’s desire. Want more kick? Add a dash more banana pepper juice.

Step 2: Toss the Salad Together
Grab a large mixing bowl. Toss in the rotisserie chicken, salami, pepperoni, tomatoes, banana peppers, red onion, provolone, and feta. It’s already looking like a party.

Step 3: Dress It Up
Pour most of the dressing over the bowl and toss until everything is coated in creamy, zesty goodness. Save a little dressing in case it needs a refresh the next day (because yes, you will be eating the leftovers).

Step 4: Serve It Your Way
Scoop it into lettuce cups, pile it on crackers, load it into a sandwich, or eat it straight from the bowl. There’s no wrong way to enjoy it.

Cooking Tips from My Kitchen

• Use deli ends! Those last bits of meats and cheeses in the fridge? Perfect here.
• Go spicy: If you like heat, swap mild banana peppers for hot ones, or toss in a few chopped pepperoncini.
• Meal prep tip: Store the salad and extra dressing separately. Give it a toss before serving and it’s like brand new.

A Little Story from My Table

This salad became my ride-or-die after a summer BBQ where I completely forgot the buns for the sandwiches. I had all the deli fixings, chicken, and a big bowl… so I chopped it all up, made a quick dressing, and boom—the Italian Grinder Chicken Salad was born. Everyone went back for seconds. Even my sister’s picky eater ate it (without the onions, of course).

FAQs About Italian Grinder Chicken Salad

Conclusion

If you’ve been stuck in a salad rut, this Italian Grinder Chicken Salad is your way out. It’s a bold, no-fuss recipe that feels indulgent without being complicated. Whether you’re feeding your crew or just treating yourself, this dish brings that classic grinder flavor in a fresh, protein-packed way.

Try it this week—and don’t be surprised if it becomes your lunchtime legend.

Want more easy chicken magic like this? Stick around—I’ve got plenty more flavor-packed recipes coming your way. What’s your favorite deli meat to throw in a salad?

More Flavor-Packed Chicken Recipes You’ll Love

If this Italian Grinder Chicken Salad hit all the right notes for you—bold, creamy, and easy—then you’ll definitely want to explore more recipes from Chicken Magic Recipes. Here are a few other delicious ideas that complement this dish perfectly and keep the meal variety going strong:

• For another fresh and protein-rich salad perfect for lunch prep, try the Grilled Chicken Cobb Salad with Honey Dijon. It’s hearty, wholesome, and just the right amount of sweet and tangy.
• Craving something warm and comforting after your salad days? The Creamy Million Dollar Chicken Casserole is the ultimate cozy dish that’s still weeknight-easy.
• If you’re in the mood for bold Tex-Mex vibes, don’t miss the Mexican Queso Chicken and Rice—it’s cheesy, satisfying, and a guaranteed family hit.
• Or go global and zesty with Chicken Gyro Bowls, a Mediterranean-inspired meal that’s light, fresh, and full of bold herbs and creamy textures.

These recipes are perfect for rotating into your weekly lineup and will keep both your cravings and your kitchen creativity satisfied. Ready to try one? Click away and let the chicken magic continue!

Italian Grinder Chicken Salad

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• Author: Aneta
• Total Time: 15 mins
• Yield: 4 servings

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Description

This bold and creamy Italian Grinder Chicken Salad brings all the best deli sandwich flavors into a hearty, protein-packed salad. Loaded with rotisserie chicken, salami, pepperoni, provolone, and fresh veggies, it’s tossed in a zesty parmesan dressing for a crave-worthy meal prep winner or quick lunch fix.

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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 cheese

• ⅔ cup grape tomatoes, diced

• ⅓ cup mild banana peppers

• ½ red onion, thinly sliced or diced

For the Dressing:

• ½ cup mayonnaise

• ¼ cup grated parmesan cheese

• 3 tablespoons red wine vinegar

• 1–2 tablespoons banana pepper juice (from the jar)

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• Freshly cracked black pepper, to taste

• Salt, to taste (about ¼ teaspoon)

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Instructions

1. Make the Dressing:
   In a bowl or measuring cup, mix together mayonnaise, parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and black pepper. Taste and adjust seasonings as needed.

2. Assemble the Salad:
   In a large mixing bowl, combine shredded chicken, diced salami and pepperoni, grape tomatoes, banana peppers, red onion, provolone, and feta.

3. Toss and Dress:
   Pour most of the dressing over the salad ingredients. Toss well to coat. Add more dressing if needed.

4. Serve or Store:
   Serve immediately with crackers, in wraps, or lettuce cups—or store in an airtight container in the fridge for up to 4 days.

Notes

This salad gets even better after a few hours in the fridge as the flavors meld.
Add leftover dressing before serving again to rehydrate.
Swap meats or cheeses based on what you have—ham, mozzarella, or turkey work great too!
Serve in sandwich form, on romaine boats, or with crunchy pita chips for variety.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Salad
• Method: No cook
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 3 g
• Sodium: 850 mg
• Fat: 34 g
• Saturated Fat: 9 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 23 g
• Cholesterol: 65 mg