Italian Grinder Chicken Salad: 5 Flavorful Secrets Revealed
This Italian Grinder Chicken Salad captures all the zesty, savory flavors of a classic Italian sandwich—reimagined as a refreshing and satisfying salad. Loaded with juicy chicken, crisp vegetables, tangy pepperoncini, and bold Italian dressing, it’s a light yet hearty meal that’s perfect for any occasion.
Equipment
- Mixing Bowl
- Knife
- Cutting board
- Tongs
- Serving bowl
Ingredients
Salad Base
- 2 cups cooked chicken shredded
- 1 cup diced tomatoes
- ½ cup diced red onion
- ½ cup sliced pepperoncini
- ½ cup diced cucumbers
- ¼ cup chopped fresh parsley
Dressing & Seasoning
- ¼ cup Italian dressing store-bought or homemade
- salt to taste
- black pepper to taste
Instructions
- Gather all ingredients and prepare vegetables by dicing and slicing as listed.
- If your chicken isn’t cooked, bake or boil it for 15–20 minutes until fully cooked, then shred once cooled.
- In a large bowl, combine diced tomatoes, red onion, pepperoncini, cucumbers, and parsley.
- Add shredded chicken to the bowl and mix gently to combine.
- Drizzle Italian dressing over the salad and toss until everything is evenly coated.
- Season with salt and black pepper to taste. Toss again lightly.
- Cover and refrigerate for at least 30 minutes to let the flavors meld together.
- Serve chilled and garnish with extra parsley or pepperoncini slices if desired.
Notes
For a Mediterranean twist, add olives, feta cheese, or sun-dried tomatoes. Make it vegan by swapping chicken for chickpeas and using vegan dressing. This salad stays fresh in the fridge for up to 3–4 days—perfect for meal prep!