Ingredients
Equipment
Method
- In a medium-sized mixing bowl, add the 2 cups of cooked shredded chicken. Ensure your chicken is fully cooked and cooled. If using rotisserie chicken, shred it using two forks or your fingers.2 cups cooked shredded chicken
- Spoon the 1/2 cup of mayonnaise into the bowl with the chicken.1/2 cup mayonnaise, 2 cups cooked shredded chicken
- Add the 1/4 cup of finely chopped red onion and 1/4 cup of finely chopped celery to the bowl. The red onion will add a touch of sharpness, while the celery provides a delightful crunch.1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, 2 cups cooked shredded chicken, 1/2 cup mayonnaise
- Stir in the 2 tablespoons of chopped pitted Kalamata olives and 2 tablespoons of chopped roasted red peppers. The olives will impart a salty, slightly fruity, and briny essence, while the roasted red peppers offer a sweet and smoky undertone.2 tablespoons chopped pitted Kalamata olives, 2 tablespoons chopped roasted red peppers, 2 cups cooked shredded chicken, 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery
- Add the 1 tablespoon of chopped fresh parsley for a bright, herbaceous lift. Mix in the 1 teaspoon of Dijon mustard for a subtle tang and emulsification.1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard, 2 cups cooked shredded chicken, 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, 2 tablespoons chopped pitted Kalamata olives, 2 tablespoons chopped roasted red peppers
- Sprinkle in the 1/2 teaspoon of dried oregano and 1/4 teaspoon of garlic powder. These spices are key to achieving that authentic Italian grinder profile.1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 2 cups cooked shredded chicken, 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, 2 tablespoons chopped pitted Kalamata olives, 2 tablespoons chopped roasted red peppers, 1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard
- Gently but thoroughly mix all the ingredients together until the chicken and vegetables are evenly coated with the mayonnaise mixture. Be careful not to overmix, which can make the chicken mushy.2 cups cooked shredded chicken, 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, 2 tablespoons chopped pitted Kalamata olives, 2 tablespoons chopped roasted red peppers, 1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder
- Season with salt and freshly ground black pepper to taste. Start with a small amount, as the olives and roasted peppers already contribute saltiness.salt, freshly ground black pepper, 2 cups cooked shredded chicken, 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, 2 tablespoons chopped pitted Kalamata olives, 2 tablespoons chopped roasted red peppers, 1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder
- If you desire an even more classic grinder experience, now is the time to gently fold in 1/4 cup of shredded provolone cheese and/or 1/4 cup of chopped pepperoncini peppers for an extra kick of heat and tanginess.1/4 cup shredded provolone cheese, 1/4 cup chopped pepperoncini peppers, 2 cups cooked shredded chicken, 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, 2 tablespoons chopped pitted Kalamata olives, 2 tablespoons chopped roasted red peppers, 1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, salt, freshly ground black pepper
- For the best flavor development, cover the bowl and refrigerate the Italian Grinder Chicken Salad for at least 15-30 minutes before serving. This allows the flavors to meld beautifully.
Notes
This Italian Grinder Chicken Salad is so much more than just a chicken salad; it’s a flavor adventure waiting to happen on your plate. It’s a fantastic alternative to a traditional tuna salad or basic chicken salad, offering a much more exciting and complex taste experience. Whether you serve it piled high on a toasted sub roll, scooped into lettuce cups for a lighter option, or even alongside your favorite pasta salad, its versatility shines.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is not generally recommended due to texture changes with mayonnaise, but can be done if necessary (consume within 1-2 months). If frozen, thaw in the refrigerator overnight and stir in additional mayonnaise if separation occurs.