Italian Grinder Chicken Salad
This Italian Grinder Chicken Salad combines all the elements you love about a Grinder sandwich into a tangy chicken salad perfect for lunch.
Equipment
- bowl
- Measuring Cup
- knife
Ingredients
- 2 cups rotisserie chicken shredded
- ¼ lb salami or soppressata diced
- ¼ lb pepperoni diced
- ¼ cup provolone thick-sliced, diced
- ¼ cup crumbled feta
- ⅔ cup diced grape tomatoes
- ⅓ cup banana peppers mild
- ½ red onion sliced thin or diced
Dressing
- ½ cup mayonnaise
- ¼ cup grated parmesan
- 3 tablespoons red wine vinegar
- 1-2 tablespoons banana pepper juice from the jar, to taste
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- freshly cracked pepper
- ¼ teaspoon salt to taste
Instructions
- Start by making the dressing. Combine all the dressing ingredients in a bowl or liquid measuring cup. Taste and adjust if needed.
- In a large bowl combine all of the toppings: rotisserie chicken, diced deli meats, red onion, tomatoes, banana peppers, and cheeses.
- Pour most the dressing over the bowl of toppings, toss well to coat, adding the remaining dressing if needed.
- Store it in an airtight container in the fridge for up to 4 days. Serve with veggies, crackers or tortilla chips or on a sandwich.
- If you have dressing leftover, store it in a sealed container in the fridge and add it to the chicken salad the next day if needed to rehydrate it.
Notes
Sometimes this dressing will need a few splashes more of red wine vinegar, it has to have a good tangy kick. You can select your favorite deli meats: ham, prosciutto, spicy pepperoni or peppered pepperoni, etc. If you prefer just provolone or just crumbled feta, you can use either one or use both like I did. Just double the quantity if you opt to use one of them instead.
Nutrition
Serving: 1cupCalories: 400kcalCarbohydrates: 5gProtein: 24gFat: 30gSaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg
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