Italian Grinder Chicken Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
2 cups shredded cooked chicken
02 -
16 ounces marinated mozzarella balls
03 -
6 peperoncini peppers, sliced into rings
04 -
10 ounces cherry tomatoes, halved
05 -
1 cup pickled red onions
06 -
10 slices deli Genoa salami, cut into eighths
07 -
8 slices deli ham, cut into chunks
08 -
20 slices pepperoni, cut into quarters
09 -
¼ cup crumbled feta cheese (optional)
→ Dressing Ingredients
10 -
1⅓ cups mayonnaise
11 -
⅓ cup red wine vinegar
12 -
1 Tablespoon peperoncini pepper juice from the jar
13 -
Marinade oil from mozzarella containers
14 -
¾ teaspoon ground black pepper
15 -
1 teaspoon salt
16 -
1 teaspoon oregano
17 -
1 teaspoon garlic powder
# Instructions:
01 -
In a large bowl, combine shredded cooked chicken, marinated mozzarella balls, peperoncini peppers, cherry tomatoes, pickled red onions, deli Genoa salami, deli ham, pepperoni, and crumbled feta cheese. Set aside.
02 -
In a medium bowl, whisk together mayonnaise, red wine vinegar, peperoncini pepper juice, marinade oil, ground black pepper, salt, oregano, and garlic powder until smooth and well combined.
03 -
Pour the dressing over the prepared salad ingredients and mix thoroughly to ensure everything is evenly coated.
04 -
Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld. Serve with croissants, hoagie rolls, or on a leaf of lettuce with crackers.