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Colorful Italian Grinder Chicken Salad with fresh greens, tomatoes, and crispy bread pieces
Julia Monroe

Italian Grinder Chicken Salad

This Italian Grinder Chicken Salad delivers all the bold, zesty flavors of a classic Italian grinder—salty Italian meats, provolone, pepperoncini, and a tangy deli-style dressing—tossed with tender chicken and crunchy add-ins for a lighter, bread-free twist.
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Course: Lunch, Salad
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • shredded rotisserie chicken
  • salami, chopped
  • prosciutto, chopped
  • provolone cheese, diced or shredded
  • pepperoncini, sliced
  • cherry tomatoes, halved
  • arugula
  • celery, diced
  • pickles, chopped
  • olives, sliced
  • mayonnaise
  • olive oil
  • red wine vinegar
  • dried oregano
  • dried basil
  • salt, to taste
  • lemon juice (optional, to brighten)

Equipment

  • mixing bowl
  • cutting board
  • chef’s knife
  • small bowl (for dressing)
  • whisk or spoon

Method
 

  1. Shred the rotisserie chicken and place it in a mixing bowl.
  2. Add the chopped salami, prosciutto, provolone, pepperoncini, cherry tomatoes, celery, pickles, olives, and arugula.
  3. In a small bowl, whisk together mayonnaise, olive oil, and red wine vinegar. Season with oregano, basil, and salt to taste (add a squeeze of lemon juice if needed).
  4. Dress the salad lightly, tossing to combine. Start with less dressing and add more only as needed to avoid a soggy texture.
  5. Serve immediately, or refrigerate components and toss with dressing right before serving for best texture (especially if meal prepping).

Notes

Tips: Don’t overdress—start with half the dressing and add more as needed. Taste as you go to balance the vinegar. Keep celery and pickles for crunch. If meal-prepping, store dressing separately and toss right before serving so arugula doesn’t wilt. Variations: Swap mayo for Greek yogurt to lighten it up; add avocado for healthy fats; add crushed red pepper or jalapeño for heat; add sun-dried tomatoes or roasted red peppers for a deeper, sweeter note. For gluten-free, ensure any bread/crumbs served alongside are certified GF; for dairy-free, use dairy-free mayo and cheese alternatives.