Introduction

This Rinder Chicken Salad is a flavorful and hearty dish packed with a mix of tender rotisserie chicken, savory deli meats, and tangy cheese. It’s perfect for a quick lunch or a satisfying snack, offering a delicious balance of textures and bold Italian-inspired flavors.

The image shows a close-up of a toasted golden-brown cracker held by a woman's hand with pink nail polish decorated with white snowflake patterns. On top of the cracker is a thick layer of mixed salad featuring creamy white dressing with visible small chunks of red onions, orange carrots, yellow bell peppers, and pieces of white cheese sprinkled with black pepper. In the background, slightly blurred, there is a clear glass bowl containing more of the same creamy salad, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rotisserie chicken (shredded)
1/4 lb. salami or soppressata (diced)
1/4 lb. pepperoni (diced)
1/4 cup provolone, thick-sliced (diced)
1/4 cup crumbled feta
2/3 cup diced grape tomatoes
1/3 cup banana peppers (mild)
1/2 red onion (sliced thin or diced)
1/2 cup mayonnaise
1/4 cup grated parmesan
3 tablespoons red wine vinegar
1-2 tablespoons banana pepper juice from the jar (to taste)
1 tsp oregano
1 tsp garlic powder
Freshly cracked pepper (to taste)
Salt to taste (about 1/4 tsp)

Instructions

Step 1: Start by making the dressing. Combine the mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and freshly cracked pepper in a bowl or liquid measuring cup. Taste and adjust seasoning if needed.
Step 2: In a large bowl, combine the shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, provolone, crumbled feta, diced grape tomatoes, banana peppers, and sliced red onion.
Step 3: Pour most of the dressing over the combined toppings. Toss everything well to coat evenly. Add the remaining dressing if the salad seems dry or if you want more flavor.
Step 4: Store the salad in an airtight container in the refrigerator for up to 4 days. Serve it with fresh veggies, crackers, tortilla chips, or as a sandwich filling.
Step 5: If you have leftover dressing, keep it sealed in the fridge and add it to the salad the next day to rehydrate, as some dressing gets absorbed over time.

Tips & Variations

For extra freshness, add chopped fresh basil or parsley before serving.
Substitute the salami and pepperoni with your favorite deli meats like capicola or ham.
If you prefer a lighter version, use Greek yogurt instead of mayonnaise in the dressing.
Try adding a handful of black olives or artichoke hearts for more Mediterranean flair.
Adjust the amount of banana pepper juice to control the tanginess and heat of the dressing.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 4 days. Keep any leftover dressing separately in a sealed container. When ready to serve again, stir in some dressing to refresh the salad before serving. This helps maintain moisture and flavor.

How to Serve

A close-up view of a rectangular toasted cracker held by a woman's hand with pink nails decorated with white snowflake patterns, topped with a creamy mixture featuring visible layers of diced red onions, small cubes of yellow bell peppers, shredded white cheese, thin slices of reddish meat, and chunks of white cheese, all mixed in a thick white sauce and sprinkled with cracked black pepper. In the blurred background, there is a clear glass bowl containing more of the same mixture, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually tastes better when made a few hours in advance or the day before because the flavors meld together. Just store it in the fridge and toss with extra dressing before serving if needed.

Can I use fresh chicken instead of rotisserie chicken?

Absolutely. You can use cooked, shredded chicken breast or thigh meat. Rotisserie chicken adds great flavor, but any cooked chicken works well in this salad.