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Grinder Chicken Salad

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 minutes
Total Time15 minutes
Course: lunch, main dish
Cuisine: American, Italian American
Keyword: chicken salad, chicken salad recipe, grinder chicken salad recipe, italian chicken salad
Servings: 6 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

Calories: 544kcal | Carbohydrates: 5g | Protein: 28g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 1268mg | Potassium: 353mg | Fiber: 1g | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 14mg | Calcium: 192mg | Iron: 2mg

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