Name: Italian Grinder Chicken Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups cooked chicken breast, shredded; 6 slices deli ham, chopped; 6 slices genoa salami, chopped; 1/2 cup pepperoncini, sliced; 1 cup cherry tomatoes, halved; 1 head romaine lettuce, chopped; 1/2 cup red onion, thinly sliced; 1/2 cup provolone cheese, shredded; 1/3 cup mayonnaise; 2 tablespoons red wine vinegar; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; Salt and black pepper to taste

Pull Up a Chair—Let’s Talk Italian Grinder Chicken Salad

Okay, so I have to tell you—this Italian Grinder Chicken Salad is one of those recipes I come back to again and again. The first time I made it was after I’d gone a little crazy at an Italian deli (seriously, I blacked out near the cured meats, bought way too much stuff, and needed a way to use it all up that wasn’t just sandwiches for dinner three nights running). Now, any time I roast chicken on a Sunday and have leftovers chatting away in the fridge, this is my go-to. Also, there was this one time I completely forgot to add half the salad stuff and it still tasted great—so clearly, it’s pretty forgiving.

Why You’ll Love This Salad (If You’re Anything Like Me)

I make this when I want my lunch to feel like an event (but I also don’t want to be in the kitchen forever). My family goes absolutely nuts for it—mostly because it’s basically a big bowl of everything that’s good in a grinder sub, just not between bread (which, let’s be real, means you can eat more of it). Plus, it holds up so well in the fridge that if you, say, get distracted binging half a season of some random show while you’re prepping lunch, no biggie—it’ll still taste great. The only real annoyance? Slicing all those pickled peppers. Spilled the jar once—never again, and now I just buy the pre-sliced version like a sensible person.

Here’s What You’ll Need (Substitutions Absolutely Welcome)

2 cups cooked chicken, shredded or chopped (Rotisserie is my lazy secret, but if you have some grilled or even leftover roast chicken, toss it in. Actually, I used turkey by mistake once and nobody noticed.)
1/2 small red onion, thinly sliced (Any onion will do, though—my grandma would’ve insisted on sweet onions. Sometimes I just use scallions if that’s all I have.)
1 cup cherry tomatoes, halved (Or honestly, whatever tomatoes look least sad in your kitchen.)
1/2 cup sliced roasted red peppers (from a jar works perfectly fine!)
1/2 cup pickled banana peppers, sliced (Or pepperoncini if you like more of a kick. Sometimes I skip these if the kids are around.)
1/3 cup sliced black olives (I know olives are controversial, so leave them out if you hate them—no judgement.)
3 slices provolone or mozzarella, chopped (I’ve even used string cheese, don’t judge me.)
3 slices salami or ham, chopped (Totally optional. Sometimes I just use extra chicken.)
3 cups crisp romaine lettuce, chopped (Or shred up iceberg—hear me out, it’s crunchy!)
1/4 cup mayo (Any brand. I like it better with a bit of olive oil mayo, but regular works.)
2 tablespoons red wine vinegar (I confess, I’ve swapped in apple cider vinegar before. And it was pretty good.)
1 tablespoon Dijon or Italian mustard (If you’re out, plain yellow mustard honestly adds a nice zing too.)
1 teaspoon dried oregano
Cracked black pepper and salt to taste (I go heavy on the pepper, but suit yourself.)

So, How Do We Put This Thing Together?

Find your biggest mixing bowl—you’ll need the space (or use one of those giant Tupperwares with a lid if you want less to wash; I do this a lot). Toss in the lettuce first.
Add the chicken, red onion, tomatoes, roasted peppers, banana peppers, black olives, cheese, and salami. Pile it all in, it’ll look like way too much—don’t worry, it’ll shrink down when you mix.
In a small bowl (or honestly, just a mug), whisk together the mayo, vinegar, mustard, oregano, and a pinch of salt and pepper. If you’re like me and never want to dirty extra dishes, just dump the dressing ingredients right into the big bowl. It all ends up together anyway.
Pour the dressing over everything. Now the messy bit—give it a good tumble with tongs or (clean!) hands. Sometimes, especially if I’m in a hurry, I just put the lid on and shake the living daylights out of it. This is usually where I sneak a forkful to check the taste, then maybe add a pinch more salt or some more banana peppers if I’m feeling reckless.
Let it sit for at least 10 minutes before digging in if you can stand it. Actually, I find it tastes even better on the second day, if you have that kind of willpower (I don’t, most of the time!).

Some Notes That Only a Real Person Would Write

Onion a bit strong? Run the slices under cold water for 30 seconds. I forget to do this half the time, but it really helps.
If your cheese clumps together, don’t fuss. Once you mix it, nobody will care (and who complains about a cheesy surprise?).
I once dumped the whole salt cellar in here. Don’t do that.

Variations and Experiments That May or May Not Have Worked

Tried a no-mayo version with just olive oil once—didn’t love it; it lost the creaminess.
Chickpeas instead of chicken: surprisingly good, plus veggie friends thanked me. But my picky eater just picked them out, so, eh.
Stuffed the salad in sub rolls for a party once. It was messy, but everyone seemed happy (except for Aunt Joanie, who claimed it was too soggy; I told her to use a fork!).

The Tools You Really Need—But It’s Not the End of the World If You Don’t Have Them

Big mixing bowl (but honestly, a stock pot will work in a pinch)
Sharp knife
Tongs or a couple of big spoons (I’ve used my hands, too, on more desperate days)
Cutting board

How to Store (But Good Luck Making It Last)

Toss leftovers in a covered container and pop them in the fridge. Should stay fresh for about two days, though honestly, in my house it never sticks around that long. If you’re making it ahead, wait to add the lettuce till just before eating or it can go limp. But, to be honest, even when a bit soggy the flavors are still banging.

Serving? Here’s How We Do It Around Here

I like to heap big scoops on plates with some crusty bread alongside—for mopping up all the dressing, obviously. My husband swears it’s best piled on top of warm garlic bread (it’s weird, but, alright). Occasionally we make a picnic out of it and eat it straight form the mixing bowl in the backyard—no plates needed.

Pro Tips Learned from Doing It the Wrong Way

I once tried rushing the marinating time; ended up with salad that just tasted…separate, if that makes sense. So leave it for those ten minutes.
Don’t overdress—if you’re unsure, keep a bit of the dressing back and add more later. Soggy salad is a sad salad, trust me.
Actually, I find it works better if you add the dressing in two batches and mix in between—otherwise some bites get all the zing and others, well, not so much.

Answers to Actual Questions People Ask Me

Can I use canned chicken instead of cooked?: Yep, in a pinch it works! It’s not quite as tasty or juicy, but it’ll get you there. Just drain it first (learned that after my first…soupy attempt).
How spicy is this?: Totally up to you. Skip or halve the peppers for mild, or throw in some extra if you like a bit of bite. My kids can’t handle the heat, but I like it spicy when I’m the only one eating!
Any vegetarian swaps?: Chickpeas are great; I’ve also tossed in cubed mozzarella and extra veggies to bulk it up. Tofu, not so much; it tasted a bit odd—maybe that’s just my tastebuds.
Can I make this ahead?: Sure! Just keep the dressing and lettuce separate till the last minute, or, if you don’t care about a bit of wilting, mix it all up (sometimes tastes even better the next day, honestly). And if you forget, no worries; life’s too short.

Oh! Totally random, but did you ever notice how picky people get about what goes into a ‘grinder salad’? I’ve heard heated debates at picnics over ham vs salami vs turkey. In the end, it’s whatever makes your belly happy. So, feel free to tweak and tinker—kitchen experiments are half the fun.

Italian Grinder Chicken Salad