Grinder Chicken Salad

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This grinder chicken salad is loaded with salami, pepperoni, provolone, and pepperoncini, tossed in a zesty garlic Parmesan dressing, like an Italian sub in a bowl.

Prep Time15

Total Time15

Course: lunch, main dish

Cuisine: American, Italian American

Keyword: chicken salad, chicken salad recipe, grinder chicken salad recipe, italian chicken salad

Servings: Servings

Author: Alyssa Rivers

Ingredients

Chicken Salad

3 cups cooked and shredded chicken or rotisserie chicken
½ cup chopped pepperoni
½ cup chopped salami
½ cup chopped provolone cheese
⅓ cup sliced pepperoncini peppers
½ cup halved grape tomatoes
¼ cup chopped red onion
red pepper flakes optional for garnish

Dressing

1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 tablespoon Italian seasoning
2 teaspoons minced garlic
3 tablespoons pepperoncini pepper liquid
½ cup grated parmesan cheese

Instructions

In a large mixing bowl, add 3 cups cooked and shredded chicken, ½ cup chopped provolone cheese, ⅓ cup sliced pepperoncini peppers, ½ cup halved grape tomatoes, and ¼ cup chopped red onion.
In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper, 1 tablespoon Italian seasoning, 2 teaspoons minced garlic, and 3 tablespoons pepperoncini pepper liquid. Stir in ½ cup grated parmesan cheese.
Pour the dressing over the salad and gently toss until everything is well coated with the dressing.
Garnish with red pepper flakes and serve on croissants, a bed of lettuce, or with crackers!

Notes

Storage and Make-Ahead Instructions

Make-Ahead: Prepare it, cover it tightly, and refrigerate until you’re ready to enjoy. Before serving, stir in 1-2 tablespoons of mayonnaise to add moisture if the salad needs a refresh.
Fridge: Keep in an airtight container in the fridge for up to 4 days.
Freezer: I don’t recommend freezing this recipe.

Nutrition

QR code

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