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I know you guys love my famous grinder sliders. This grinder chicken salad brings all those bold flavors into one easy recipe. It’s hearty, creamy, and perfect for lettuce wraps or a quick lunch straight from the bowl.
Your New Lunch Obsession
- Secret Ingredient: Pepperoncini juice is the secret! It makes the dressing tangy and gives it that classic grinder flavor.
- Not Your Average Chicken Salad: A fun twist on chicken salad. It has meat, cheese, and a bold garlic dressing.
- Made for Busy Lunch Days: This salad is quick and easy. It keeps well, so it is great for meal prep!
Grinder Chicken Salad Ingredients
- Chicken: Use cooked, shredded chicken. Rotisserie or canned chicken works too.
- Pepperoncini Peppers: These add the best grinder flavor! You can also use banana peppers. Save the juice for th
- Pepperoncini Peppers Juice: The secret to the dressing! It adds to the grinder flavors!
How to Make Grinder Chicken Salad
The first time I made my grinder sliders, I knew I had to turn those flavors into a chicken salad. It has all the savory, tangy goodness I love, but it’s even easier to make ahead for quick lunches. Now it’s one of my favorite recipes to keep in the fridge all week. Check out my sub in a tub dip and grinder pasta salad too!
- Combine: Add the chicken, provolone cheese, pepperoni, salami, pepperoncini, grape tomatoes, and red onion into a large bowl.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, red wine vinegar, salt, pepper, Italian seasoning, garlic, and pepperoncini brine, then stir in the Parmesan cheese.
- Serve: Pour the dressing over the mixture, then toss to coat. Top with red pepper flakes, if desired, and serve grinder chicken salad on croissants, lettuce, or crackers.
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In a large mixing bowl, add 3 cups cooked and shredded chicken, ½ cup chopped provolone cheese, ⅓ cup sliced pepperoncini peppers, ½ cup halved grape tomatoes, and ¼ cup chopped red onion.
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In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper, 1 tablespoon Italian seasoning, 2 teaspoons minced garlic, and 3 tablespoons pepperoncini pepper liquid. Stir in ½ cup grated parmesan cheese.
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Pour the dressing over the salad and gently toss until everything is well coated with the dressing.
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Garnish with red pepper flakes and serve on croissants, a bed of lettuce, or with crackers!
- Make-Ahead: Prepare it, cover it tightly, and refrigerate until you’re ready to enjoy. Before serving, stir in 1-2 tablespoons of mayonnaise to add moisture if the salad needs a refresh.
- Fridge: Keep in an airtight container in the fridge for up to 4 days.
- Freezer: I don’t recommend freezing this recipe.
Calories: 544kcalCarbohydrates: 5gProtein: 28gFat: 46gSaturated Fat: 12gPolyunsaturated Fat: 19gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 100mgSodium: 1268mgPotassium: 353mgFiber: 1gSugar: 1gVitamin A: 389IUVitamin C: 14mgCalcium: 192mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chicken Salad Recipes to Try
If you want more easy lunch ideas, my classic chicken salad is always a favorite, and I have plenty of other chicken salad recipes that are great for meal prep and quick lunches.
