Italian Grinder Chicken Salad Recipe – Bold & Low-Carb Lunch Idea
This Italian Grinder Chicken Salad is a fresh twist on the viral grinder sandwich—without the bread! Loaded with grilled chicken, crisp lettuce, salami, tomatoes, red onion, pepperoncini, and a creamy Italian-style dressing, it’s bold, crunchy, and totally satisfying. Perfect for low-carb lunches, meal prep, or a hearty dinner salad. Customize with provolone, olives, or croutons for extra flavor!
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Whisk or spoon
- Measuring Cups and Spoons
Ingredients
Protein & Cheese
- 2 cups shredded rotisserie chicken
- ½ cup chopped salami
- ½ cup chopped pepperoni
- 1 cup shredded provolone or mozzarella
Veggies
- 2 cups shredded iceberg or romaine lettuce
- ½ red onion, thinly sliced
- 1 tomato, diced
- ¼ cup sliced banana peppers
Dressing
- ½ cup mayonnaise
- 2 tbsp red wine vinegar
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper to taste
Optional Add-ins
- ¼ tsp crushed red pepper flakes
- 1 tsp Dijon mustard
- 2 tbsp grated parmesan cheese
Instructions
- Chop Ingredients Dice salami, pepperoni, tomato, and red onion. Shred chicken and lettuce. Grate or shred cheese.
- Make Dressing In a small bowl, whisk together mayo, vinegar, garlic powder, oregano, salt, pepper, and any optional seasonings until smooth.
- Combine Salad In a large bowl, add chicken, meats, cheese, lettuce, onion, tomato, and banana peppers.
- Add Dressing Pour dressing over salad gradually, tossing gently to coat. Add more to taste, but avoid over-saturating.
- Chill & Serve Cover and refrigerate for 30 minutes. Serve with crackers, in wraps, or on toasted bread.
Notes
- Use rotisserie chicken for convenience and flavor.
- Slice veggies thinly for better texture and mixing.
- Chill before serving to let flavors meld.
- For a spicy twist, add jalapeños or hot giardiniera.
- Make it low-carb by serving in lettuce wraps or cucumber boats.
- Turn it into a grinder pasta salad by mixing with cooked pasta.
- Store in an airtight container for up to 3 days.
- Keep dressing separate if prepping ahead to maintain crunch.