What the heck is this?
Imagine all the bold, zesty flavors of a classic Italian grinder sandwich—salami, provolone, pickled peppers, and all those tangy, herby vibes—but swapped out for a healthier, lighter star: shredded chicken. This Italian Grinder Chicken Salad takes those sandwich essentials and blends them into a creamy, crunchy, savory salad that’s perfect on its own, stuffed into a pita, or even piled high on your favorite greens. It’s the best of both worlds—comfort and freshness in every bite, with zero sandwich guilt. Plus, it comes together fast and keeps well for lunches all week.
Why You’ll Love This Recipe
- Packed with protein from tender shredded chicken.
- All the classic Italian grinder flavors, no bread required.
- Creamy, crunchy, tangy, and just a little spicy—seriously addictive.
- Perfect for sandwiches, wraps, or on a bed of greens.
- Easy to prep ahead and great for meal prep.
- Makes enough to feed a crowd or keep for lunches all week.
The Good Stuff You’ll Need
- 3 cups cooked shredded chicken (rotisserie works great)
- 1/2 cup diced salami or pepperoni (optional, but so good)
- 1 cup shredded provolone or mozzarella cheese
- 1/4 cup chopped roasted red peppers (jarred is fine)
- 1/4 cup chopped pepperoncini or pickled banana peppers
- 1/2 cup diced celery for crunch
- 1/4 cup diced red onion (mild and sweet, not overpowering)
- 1/3 cup mayonnaise (use more or less to taste)
- 2 tablespoons Italian dressing (store-bought or homemade)
- 1 tablespoon chopped fresh parsley or basil
- Salt and pepper to taste
Let’s Do This
Step 1: Get Your Chicken Ready
If you don’t have cooked chicken handy, roast or poach some breasts, then shred with forks. Rotisserie chicken is a huge shortcut here and adds great flavor.
Step 2: Chop and Prep
Dice your salami, roasted peppers, pepperoncini, celery, and onion. Grab the cheese and herbs, and get ready to mix!
Step 3: Mix the Magic
In a large bowl, combine shredded chicken, salami, cheese, veggies, and herbs. Add mayonnaise and Italian dressing, then stir everything together until it’s creamy, tangy, and well combined. Season with salt and pepper.
Step 4: Taste and Adjust
Give it a taste. Want it creamier? Add more mayo. Need more tang? Splash in some extra Italian dressing or a squeeze of lemon. Spice it up with a pinch of crushed red pepper flakes if you like.
Step 5: Serve It Up
Scoop it onto sandwich rolls, stuff it into pita pockets, or pile it over your favorite greens for a light but satisfying meal.
Serving Suggestions
Pair with crunchy pickles and a side of kettle chips for the full deli vibe. Or serve alongside a simple green salad and fresh fruit for a balanced lunch.
Switch It Up
- Go vegetarian by swapping chicken for chickpeas or white beans.
- Add chopped olives or sun-dried tomatoes for extra Mediterranean flair.
- Use Greek yogurt instead of mayo for a lighter, tangier twist.
- Stir in fresh chopped basil or oregano to boost the herb factor.
Make-Ahead Tips
Make this salad a day ahead to let the flavors marry. Store in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving.
Questions People Actually Ask
Q: Can I use deli chicken instead of shredded cooked chicken?
A: Sure, just chop it finely to get that perfect shred-like texture.
Q: Is this salad good for meal prep lunches?
A: Absolutely. It keeps well and tastes even better after a day or two.
Q: Can I freeze leftovers?
A: Not recommended — the mayo-based dressing doesn’t freeze well. Best to eat within a few days.
Q: Can I make it spicy?
A: Definitely! Add crushed red pepper flakes, hot sauce, or extra pepperoncini to turn up the heat.
Italian Grinder Chicken Salad: Your New Favorite Sandwich Filling (Minus the Bread)
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Description
Imagine all the bold, zesty flavors of a classic Italian grinder sandwich—salami, provolone, pickled peppers, and all those tangy, herby vibes—but swapped out for a healthier, lighter star: shredded chicken. This Italian Grinder Chicken Salad takes those sandwich essentials and blends them into a creamy, crunchy, savory salad that’s perfect on its own, stuffed into a pita, or even piled high on your favorite greens. It’s the best of both worlds—comfort and freshness in every bite, with zero sandwich guilt. Plus, it comes together fast and keeps well for lunches all week.
Ingredients
3 cups cooked shredded chicken (rotisserie works great)
1/2 cup diced salami or pepperoni (optional, but so good)
1 cup shredded provolone or mozzarella cheese
1/4 cup chopped roasted red peppers (jarred is fine)
1/4 cup chopped pepperoncini or pickled banana peppers
1/2 cup diced celery for crunch
1/4 cup diced red onion (mild and sweet, not overpowering)
1/3 cup mayonnaise (use more or less to taste)
2 tablespoons Italian dressing (store-bought or homemade)
1 tablespoon chopped fresh parsley or basil
Salt and pepper to taste
Instructions
Step 1: Get Your Chicken Ready
If you don’t have cooked chicken handy, roast or poach some breasts, then shred with forks. Rotisserie chicken is a huge shortcut here and adds great flavor.
Step 2: Chop and Prep
Dice your salami, roasted peppers, pepperoncini, celery, and onion. Grab the cheese and herbs, and get ready to mix!
Step 3: Mix the Magic
In a large bowl, combine shredded chicken, salami, cheese, veggies, and herbs. Add mayonnaise and Italian dressing, then stir everything together until it’s creamy, tangy, and well combined. Season with salt and pepper.
Step 4: Taste and Adjust
Give it a taste. Want it creamier? Add more mayo. Need more tang? Splash in some extra Italian dressing or a squeeze of lemon. Spice it up with a pinch of crushed red pepper flakes if you like.
Step 5: Serve It Up
Scoop it onto sandwich rolls, stuff it into pita pockets, or pile it over your favorite greens for a light but satisfying meal.
Notes
Pair with crunchy pickles and a side of kettle chips for the full deli vibe. Or serve alongside a simple green salad and fresh fruit for a balanced lunch.
- Prep Time: 15 minutes
Nutrition
- Calories: ~350 kcal per serving
- Fat: ~20g
- Carbohydrates: ~5g
- Protein: ~25g