Italian Grinder Chicken Salad 

This Italian Grinder Chicken Salad from Bad Batch Baking delivers all the bold flavors of a classic Italian sub—without the bread. Tender shredded chicken mixes with savory cured meats, pickled tang, fresh veggies, and creamy, herb‑seasoned dressing for a satisfying no‑cook meal. It’s fast to assemble and flavorful enough to eat on its own, with crackers or bread, or serve as a filling for croissants. Perfect for make‑ahead lunches or light dinners, it keeps well in the fridge for a few days so flavors continue to meld.

Ingredients

Salad

• 2 cups shredded rotisserie chicken (or cooked chicken)
  
  

• ¼ lb (≈ 4 oz) Genoa salami or soppressata, diced
  
  

• ¼ lb (≈ 4 oz) pepperoni, diced
  
  

• ¼ cup provolone cheese, diced thick slices
  
  

• ¼ cup crumbled feta cheese (optional)
  
  

• ⅔ cup grape or cherry tomatoes, halved
  
  

• ⅓ cup sliced banana peppers or pepperoncini rings
  
  

• ½ small red onion, thinly sliced or diced
  
  

• ½ cup marinated mozzarella balls, quartered
  
  

Dressing

• ½ cup mayonnaise
  
  

• 3 Tbsp red wine vinegar
  
  

• 1–2 Tbsp banana pepper juice from the jar (adjust to taste)
  
  

• Oil from the mozzarella jar (about 2 Tbsp)
  
  

• 1 tsp dried oregano
  
  

• 1 tsp garlic powder
  
  

• ¾ tsp freshly cracked black pepper
  
  

• ¼ tsp salt (or to taste) 

Directions

1. Whisk together all dressing ingredients in a medium bowl until smooth. Taste and adjust tang and spice levels.
   
   

2. In a very large mixing bowl, combine shredded chicken, salami, pepperoni, provolone, feta, mozzarella, tomatoes, banana peppers, and red onion.
   
   

3. Pour most of the dressing over the mixture and toss gently until everything is well coated. Add more dressing if needed.
   
   

4. Cover and chill for at least 2 hours to let flavors meld.
   
   

5. Serve scooped onto croissants, sliced baguette, or with crackers and sliced veggies. Stored in an airtight container, it keeps in the fridge up to 3–4 days.
   
   

Nutrients 

(Per serving; recipe yields ~4 servings)

• Calories: ~835 kcal
  
  

• Protein: ~40 g
  
  

• Fat: ~72 g
  
  

• Carbohydrates: ~7 g
  
  

• Sodium: ~1760 mg