How long does this keep in the fridge?

Stored in an airtight container, plan on 3–4 days . If you’re meal-prepping for the week, consider leaving tomatoes or delicate greens out until day-of.

Can I use canned chicken instead of rotisserie?

You can, but canned chicken is drier and milder. If that’s what you have, add extra dressing and perhaps a splash more vinegar to balance it.

Is this a good option for packed lunches?

Absolutely. Pack it in a leak-proof container and add crackers or croissant separately. It’s one of those Cold Chicken Dinner Ideas that doubles as a stellar work lunch.

Can I make this vegetarian?

Yes—swap chicken for chickpeas or cannellini beans and keep the cheeses and dressing. It becomes a hearty, protein-rich salad with the same flavor profile.

Can I call this a “Grinder Chicken Salad Recipe” for SEO or menu labeling?

Sure. It’s a good descriptor and helps people immediately get the flavor expectation—salty meats, tangy peppers, creamy dressing.

You could lightly warm shredded chicken before mixing, but the classic experience is cold. Heated cheese and croissant open-faced sandwiches made with the salad inside are a delicious compromise.

Italian Grinder Chicken Salad — Easy Family Dinner Favorite

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A zesty, deli-inspired chicken salad that captures everything you love about a classic grinder — salty cured meats, tangy banana peppers, melty provolone, and a vinegar-forward mayo dressing. Spoon it on crackers, pile it into a toasted croissant, or eat it straight from the bowl — it’s an easy, flavor-packed meal or snack.

Author: Irma
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Dinner

Ingredients

Scale

2 cups rotisserie chicken, shredded
¼ lb. salami or soppressata, diced
¼ lb. pepperoni, diced
¼ cup provolone (thick-sliced), diced
¼ cup feta, crumbled
2/3 cup grape (or cherry) tomatoes, diced
1/3 cup banana peppers (mild), sliced/chopped
½ red onion, thinly sliced or finely diced

For the Dressing

½ cup mayonnaise
¼ cup grated Parmesan
3 tbsp red wine vinegar
1–2 tbsp banana pepper juice (from the jar), to taste
1 tsp dried oregano
1 tsp garlic powder
Freshly cracked black pepper, to taste
Salt, about ¼ tsp (adjust as needed)

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Instructions

Whisk the dressing. In a small bowl or measuring cup, combine mayonnaise, Parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and lots of fresh cracked pepper. Taste and tweak — add more vinegar if you want extra zip.
Prep the mix-ins. Shred the rotisserie chicken. Dice the salami/soppressata and pepperoni into bite-sized pieces. Cube the provolone, crumble the feta, halve or chop the tomatoes, slice the banana peppers, and thin-slice the red onion.
Combine everything. Toss the chicken, meats, cheeses, tomatoes, peppers, and onion in a large bowl. Pour most of the dressing over the mixture and stir until everything is evenly coated. Add more dressing if you prefer it saucier.
Adjust and chill. Taste for seasoning — a splash more vinegar or a pinch more salt can brighten the whole bowl. Refrigerate for at least 20–30 minutes if you can; flavors blend beautifully when rested.
Serve. Scoop with crackers, pile onto toasted croissants or rolls, or serve with vegetable dippers.

Notes

Storage & Leftover Tips

Keep in the fridge in an airtight container for up to 4 days.
If the salad dries out a bit after a day, stir in a little reserved dressing to refresh it.
Do not freeze — mayo-based salads separate and become watery.

Quick Notes & Options

More tang? Add another splash of red wine vinegar — this dressing should have a lively bite.
Swap meats as you like: ham, prosciutto, or spicy pepperoni all work.
Cheese choices: use only provolone or only feta if you prefer; double the amount if you skip the other to keep the cheese presence even.
Leftover dressing: store separately in a sealed jar and use to revive the salad the next day.

Find it online: https://irmacooks.com/italian-grinder-chicken-salad/