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Rinder Chicken Salad Recipe

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★★★★★

4.5 from 110 reviews

This robust Rinder Chicken Salad combines shredded rotisserie chicken with a flavorful mix of Italian deli meats, cheeses, and fresh vegetables, all tossed in a zesty homemade dressing. Perfect for a satisfying lunch or snack, it can be enjoyed on its own, with veggies, crackers, tortilla chips, or as a sandwich filling. The salad can be made ahead and stored for up to 4 days, making it a convenient and delicious option for meal prep or gatherings.

Ingredients

Scale

Meat and Cheese

  • 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

Vegetables

  • 2/3 cup diced grape tomatoes
  • 1/3 cup banana peppers (mild)
  • 1/2 red onion (sliced thin or diced)

Dressing

  • 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

  1. Make the Dressing: In a bowl or liquid measuring cup, combine mayonnaise, grated parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, freshly cracked pepper, and salt. Stir well and taste to adjust seasoning if necessary.
  2. Combine Salad Ingredients: In a large bowl, add shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, diced provolone, crumbled feta, diced grape tomatoes, banana peppers, and thinly sliced or diced red onion. Mix gently to combine all the ingredients.
  3. Toss with Dressing: Pour most of the prepared dressing over the mixed salad ingredients. Toss thoroughly to coat everything evenly. Add the remaining dressing if needed for desired consistency and flavor.
  4. Store Appropriately: Transfer the salad to an airtight container and refrigerate. It can be stored for up to 4 days, allowing the flavors to meld together.
  5. Serve and Rehydrate: Serve the salad with fresh veggies, crackers, tortilla chips, or use it as a sandwich filling. If the salad seems dry after refrigeration, add some leftover dressing to rehydrate before serving.

Notes

  • Adjust banana pepper juice according to your preferred level of tanginess and spice.
  • If you cannot find soppressata, salami is a great substitute and vice versa.
  • For a lighter version, use low-fat mayonnaise.
  • This salad keeps well in the fridge but is best consumed within 4 days for optimal freshness.
  • Use freshly grated parmesan for best flavor in the dressing.
  • Serve chilled and avoid leaving the salad out at room temperature for extended periods.

Keywords: Chicken salad, rotisserie chicken, Italian deli meats, provolone, feta, grape tomatoes, banana peppers, easy lunch recipe, no cook salad

Find it online: https://cookwithlea.com/rinder-chicken-salad-recipe/