Italian Grinder Chicken Salad is a tasty twist on a classic sandwich favorite! It combines tender chunks of chicken with crunchy veggies, zesty Italian seasonings, and a creamy dressing that brings everything together perfectly. This salad is fresh, flavorful, and just the right mix of crunchy and creamy.
I love making this salad for lunch because it’s so simple but feels special. I often toss in some olives, pepperoncini, and a bit of shredded mozzarella to add that real Italian deli vibe. It’s always a crowd-pleaser when I bring it to gatherings or pack it for a picnic.
My favorite way to enjoy this salad is piled high on a crusty roll or served over a bed of crisp lettuce for a lighter meal. It’s also great as a quick make-ahead option since the flavors taste even better after sitting in the fridge a little while. This one’s definitely become a go-to in my kitchen for an easy, satisfying meal.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here. I like using leftover rotisserie chicken for quick prep. You can also use grilled or baked chicken. For a lighter option, shredded turkey works well too.
Cherry Tomatoes: A mix of red and yellow cherry tomatoes adds sweetness and color. If you only have one type, that’s fine. You can also use grape tomatoes or diced regular tomatoes.
Bacon: Bacon adds a smoky crunch. For a vegetarian version, try smoked tempeh or crispy chickpeas instead. Turkey bacon also works as a leaner substitute.
Italian Dressing & Mayo: Mixing Italian dressing with mayo creates a creamy, tangy coating. If you want it lighter, use Greek yogurt instead of mayo. Or swap the Italian dressing for a vinaigrette of your choice.
Mozzarella Cheese: I prefer shredded mozzarella for softness and mild flavor. If you like stronger cheese, provolone or Parmesan are nice alternatives.
How Do I Make Sure the Salad Isn’t Too Watery?
This salad has juicy veggies and a creamy dressing, so it’s important to keep it from getting soggy:
- Drain or pat dry cherry tomatoes and chopped bell pepper before mixing.
- Use just enough dressing to coat ingredients lightly—start with less and add more if needed.
- Toss the salad gently to avoid breaking the tomatoes and release juice.
- Chill the salad in the fridge for at least 15 minutes to let flavors blend but don’t let it sit too long.
- Serve soon after chilling for the freshest texture.
Following these tips will help you enjoy a crisp, flavorful salad that’s not soggy or watery!
Equipment You’ll Need
- Large mixing bowl – I use this to toss everything together easily.
- Whisk or fork – for mixing the dressing and mayo until smooth.
- Measuring cups and spoons – to keep your ingredients in perfect balance.
- Chopping board and knife – for prepping the veggies and chicken.
- Serving spoon – to scoop the salad onto plates or into rolls.
Flavor Variations & Add-Ins
- Replace chicken with cooked turkey or ham for different meats.
- Use shredded sharp cheddar or provolone instead of mozzarella to change the cheese flavor.
- Add sliced black olives or pepperoncini for extra tang and spice.
- Mix in chopped fresh basil or oregano for a more herbal boost.
Italian Grinder Chicken Salad
Ingredients You’ll Need:
For The Salad:
- 3 cups cooked chicken breast, shredded or chopped
- 1 cup cherry tomatoes, halved (red and yellow mixed)
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped red onion
- 4 slices cooked bacon, crumbled
- 1 cup shredded mozzarella cheese
- 1 cup chopped romaine or iceberg lettuce
For The Dressing:
- 1/4 cup Italian dressing (adjust to taste)
- 1/2 cup mayonnaise
- 1 teaspoon Italian seasoning
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This salad takes about 15 minutes to prepare, plus 15-30 minutes of chilling to let the flavors blend. It’s quick to toss together and perfect for any easy meal.
Step-by-Step Instructions:
1. Mix the Salad Ingredients
In a large bowl, add the cooked shredded chicken, halved cherry tomatoes, chopped red bell pepper, chopped red onion, crumbled bacon, shredded mozzarella, and chopped lettuce. Give it a gentle stir to combine.
2. Make the Dressing
In a small bowl, whisk together the Italian dressing, mayonnaise, and Italian seasoning until smooth and creamy.
3. Combine and Toss
Pour the dressing over the salad ingredients. Fold everything together carefully, so each ingredient gets coated evenly with the creamy dressing.
4. Season and Garnish
Give the salad a taste, and add freshly ground black pepper as you like. If you’re using parsley, sprinkle it on top for a fresh, pretty touch.
5. Chill and Serve
Cover the salad and chill it in the fridge for 15 to 30 minutes. This helps all the flavors come together nicely. Serve it as a filling salad or shove it into hoagie rolls for a tasty Italian grinder style sandwich.
Can I Use Frozen Chicken for This Salad?
Yes! Just make sure to fully thaw the chicken before using. Thaw it overnight in the fridge or use the defrost setting on your microwave. Then, shred or chop as usual.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad and dressing separately, then mix and chill about 30 minutes before serving. It holds up well in the fridge for up to 2 days.
What Can I Substitute for Mayonnaise in the Dressing?
You can use Greek yogurt for a lighter, tangier option. Just swap it in equal amounts to keep the creamy texture.
How Should I Store Leftovers?
Store leftover salad in an airtight container in the refrigerator. It taste best within 2-3 days. Give it a gentle stir before serving to redistribute the dressing.