Grinder Chicken Salad

Italian grinder chicken salad has all the bold flavor of a classic grinder sandwich—packed into a creamy chicken salad with the easiest 3-ingredient dressing. It’s zesty, tangy, a little spicy, and perfect for serving on its own or scooping onto crackers, buns, or bread.

We’re basically taking the best part of an Italian grinder sandwich (the filling!) and turning it into a hearty, satisfying salad that’s still light enough to enjoy for lunch. I’ve done something similar with my Italian sub pasta salad, but this one skips the pasta.

It’s made with juicy shredded chicken, chopped salami and pepperoni, provolone, sweet tomatoes, crisp red onion, and briny banana peppers—all tossed in a creamy, tangy dressing. It’s rich, flavorful, and seriously addictive.

Similar to my cranberry chicken salad or chicken salad with grapes and pecans, this recipe is easy to prep ahead and holds up well in the fridge. It’s filling enough for to enjoy for lunch, but versatile enough to serve as a dip with crackers, bread chunks, or Tostitos.

Italian Grinder Salad Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Cooked chicken – Use rotisserie chicken, leftover grilled chicken, or slow cook or poach your own. Shred or dice for bite-size pieces.
• Salami & pepperoni – Chop up this briny, salty goodness. These are my favorites, but you can add whatever deli meat you prefer.
• Provolone cheese – Chopped into cubes.
• Tomatoes – Halved for sweet-tart bursts of freshness. We used cherry tomatoes but grape tomatoes work too.
• Banana peppers – Briny and slightly spicy. Can be left over if you aren’t a fan.
• Red onion – Thinly sliced, these will add a nice crunch.
• Dressing – Just mayo, Italian dressing, and Italian seasoning. Creamy, tangy, and super easy.

How to Make Italian Chicken Salad

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: In a large mixing bowl, add the chicken, salami, pepperoni, provolone cheese, tomatoes, banana peppers, and onion.

Step 2: In a separate bowl, whisk together the dressing ingredients until smooth.

Step 3: Pour it over the chicken salad mixture and toss until everything is evenly coated.

Step 4: Cover with plastic wrap and keep it refrigerated for at least an hour. Serve it chilled on a bun, with crackers, or just a fork and a smile!

Storage

Store in an airtight container in the fridge for up to 3 days. Stir before serving again.

To make ahead: Mix salad ingredients and dressing separately. Combine about an hour or two before serving for freshest texture.

Not freezer-friendly due to the creamy dressing and raw veggies.

Serving Suggestions

When hosting a crowd, it’s nice to have a bigger spread. So, I’ll usually include another salad and my go-to is typically my Olive Garden salad because it’s always a hit.

Serve on a hoagie roll like traditional sub sandwiches or opt for a bun, croissant, crackers, Hawaiian rolls, or even potato rolls.

Serve with an easy overnight dill pickle and your set.

Additions and variations

• Change up the meat. Use turkey, roast beef, ham, or prosciutto.
• Add more heat. Mix in crushed red pepper flakes or pepperoncini peppers.
• Try a different cheese. Mozzarella, Havarti, or Parmesan cheese all work.
• Toss in leafy greens. To bulk up the salad in a more traditional way, add chopped romaine lettuce, iceberg lettuce, or fresh baby spinach.

More Salad Recipes

• Broccoli Crunch Salad
• Heirloom Tomato Salad
• Dill Pickle Chicken Salad
• Chopped Greek Salad