Description
A vibrant salad reimagining the bold flavors of a classic Italian grinder sandwich. Tendershredded chicken, marinated vegetables, and cheeses come together in a zesty dressing for a hearty, no-fuss meal perfect for lunchboxes or quick dinners.
Ingredients
1½ cups shredded cooked chicken (rotisserie chicken works well)
¼ cup chopped marinated artichoke hearts
¼ cup sliced black olives
¼ cup roasted red bell peppers, chopped
¼ cup crumbled feta cheese
¼ cup shredded provolone cheese
¼ cup chopped red onion
¼ cup cherry tomatoes, halved
2 tbsp mayonnaise
1 tbsp Italian-style ranch dressing
1 tbsp fresh lemon juice
1 tsp dried oregano
½ tsp garlic powder
¼ tsp black pepper
Instructions
Shred the cooked chicken and chill in a large bowl.
Add marinated artichoke hearts, black olives, roasted red bell peppers, feta cheese, provolone cheese, red onion, and cherry tomatoes.
In a small bowl, whisk together mayonnaise, ranch dressing, lemon juice, oregano, garlic powder, and black pepper.
Pour dressing over chicken mixture and combine thoroughly.
Chill for 15-30 minutes to allow flavors to meld.
Notes
Substitute feta/provolone with vegan cheese alternatives if desired.
Use pre-shredded organic chicken for extra convenience.
Store in airtight container for up to 3 days.
Serve with crisp romaine lettuce for added volume or as a base for a loaded grain bowl.