No Mayo Grinder Chicken Salad

This No Mayo Grinder Chicken Salad is must make for lunch. It takes 10 minutes of effort to make and is a dream to prep for the week. Serve it up with some crackers, toast or even lettuce cups.

If you love a good Italian grinder sandwich, but you also love a chicken salad situation, I have a recipe for you.

This no mayo grinder chicken salad is basically what happens when a loaded Italian grinder and my favorite easy chicken salad have a very delicious baby. It has shredded rotisserie chicken, salami, pepperoni, provolone, feta, tomatoes, banana peppers, and the most ridiculously good creamy dressing made with cottage cheese instead of mayo.

And before you decide cottage cheese has no business being anywhere near chicken salad: trust me.

The dressing is tangy, creamy, garlicky, herby, and has just enough banana pepper juice to give it that little something. It coats every bite without making the chicken salad heavy or overly rich. Plus, because we’re using rotisserie chicken, this whole thing comes together in about 10 minutes.

Which, in my world, is exactly the kind of recipe I want on repeat.

What is grinder chicken salad?

A traditional Italian grinder is one of those sandwiches that checks approximately every box: salty cured meats, cheese, tomatoes, peppers, a tangy dressing, and plenty of flavor packed into every bite.

So I took all of those things and turned them into chicken salad.

Instead of bread, you’ve got shredded rotisserie chicken. Instead of mayo, you’ve got a creamy cottage cheese dressing. And instead of lettuce being an afterthought tucked underneath everything, you can serve this chicken salad in lettuce cups, on toast, over crackers, or honestly straight out of the bowl with a fork.

This is one of those recipes that feels like a meal but is also incredibly easy to throw together.

And that’s the entire point.

I want recipes that make dinner easier, not recipes that require me to spend an hour chopping twelve different vegetables while my children ask me what’s for dinner approximately 47 times.

Why you’ll love this no mayo chicken salad

First, there is no mayonnaise.

I have absolutely nothing against mayo. In fact, there are plenty of recipes where I think mayo is the correct and only answer. But sometimes I want something creamy without the heaviness of a traditional mayo-based chicken salad.

Cottage cheese gives this dressing that creamy texture while also adding a little extra protein.

Second, there is SO much flavor happening here.

We’re not talking about boring chicken tossed with dressing and calling it lunch. You’ve got salami, pepperoni, provolone, feta, tomatoes, banana peppers, parmesan, red wine vinegar, oregano, garlic, and banana pepper juice.

Every bite is salty, tangy, creamy, savory, and a little bit spicy.

Basically, it’s impossible for this chicken salad to be boring.

And finally, it is ridiculously easy.

Grab a rotisserie chicken, shred it, chop a few ingredients, blend the dressing, mix everything together, and you’re done.

This is the kind of recipe I make when I want something that feels a little more exciting than leftovers but requires approximately the same amount of effort.

Ingredients you’ll need

For the chicken salad

Rotisserie chicken: I love using rotisserie chicken here because it makes this recipe incredibly fast. You need about 2 cups of shredded chicken, but you can absolutely eyeball this.

Salami or soppressata: You want something flavorful and salty. Dice it into small pieces so you get a little bit in every bite.

Pepperoni: Yes, we’re using both salami and pepperoni. No, I don’t think that’s excessive.

Provolone: Dice the cheese into small cubes. It gives the salad that classic Italian grinder flavor.

Feta: I love the salty, tangy flavor feta adds here. It also gives the chicken salad a little more texture.

Tomatoes: Diced tomatoes add freshness and a little sweetness.

Banana peppers: These are one of my favorite parts of the whole recipe. They bring acidity, crunch, and that signature grinder flavor.

For the dressing

Cottage cheese: I typically use full-fat cottage cheese because I like the texture and richness it gives the dressing.

Parmesan: Freshly grated parmesan is ideal here.

Red wine vinegar: This gives the dressing that sharp, tangy flavor you expect from an Italian-inspired salad.

Banana pepper juice: Do not throw out the juice from the jar! A tablespoon or two goes directly into the dressing and adds so much flavor.

Dried oregano and garlic powder: These are the little ingredients that make the dressing taste like something you’d get on an Italian sandwich.

Black pepper and salt: Add these to taste. The meats, cheeses, and banana peppers are already salty, so start conservatively with the salt.

How to make it

Start by shredding your rotisserie chicken and adding it to a large bowl.

Then dice your salami or soppressata, pepperoni, and provolone into small pieces. Add those to the bowl along with the feta, tomatoes, and banana peppers.

Now make the dressing.

Add the cottage cheese, parmesan, red wine vinegar, banana pepper juice, oregano, garlic powder, black pepper, and salt to a blender or food processor. Blend until smooth and creamy.

Taste it.

This is important because the dressing is easy to customize. Want more tang? Add another splash of red wine vinegar. Want more banana pepper flavor? Add another tablespoon of the juice. Want more garlic? You know what to do.

Pour the dressing over the chicken mixture and stir until everything is evenly coated.

And that’s it.

I told you this one was easy.

The secret is the banana pepper juice

If you make one thing from this recipe, please don’t skip the banana pepper juice.

It might sound like a random ingredient, but it is what gives the dressing that really addictive grinder-style tang.

You already have the banana peppers in the salad, so using some of their briny juice in the dressing makes perfect sense. It adds acidity and flavor without requiring another ingredient or a complicated dressing.

It’s also one of those little tricks that makes people ask, “What did you put in this?”

And then you get to be annoying and say, “Oh, just banana pepper juice.”

You’re welcome.

Ways to serve grinder chicken salad

There is no wrong way to eat this.

My favorite is probably over crackers because I love the crunch with the creamy chicken salad.

You can also spoon it onto toast for an easy lunch or dinner. A thick, crusty piece of bread is especially good here because it gives you something sturdy enough to hold all of those toppings.

If you’re looking for something lighter, serve it in lettuce cups. The crisp lettuce works really well with the creamy chicken salad and makes this feel fresh without sacrificing any of the fun.

You could also pile it onto a toasted English muffin, stuff it into a pita, or eat it straight from the fridge.

Again: no judgment.

Can I make this ahead of time?

Absolutely.

In fact, this is a great recipe to make ahead for easy lunches.

The flavors get even better after everything has had a little time to hang out together. Store the chicken salad in an airtight container in the refrigerator and give it a good stir before serving.

If you’re planning to serve it throughout the week, I recommend keeping your crackers, toast, or lettuce separate until you’re ready to eat so everything stays nice and crisp.

A few easy swaps

The beauty of chicken salad is that you can make it work with whatever you have.

Don’t have salami? Use soppressata.

Don’t have provolone? Try mozzarella or another mild cheese.

Not a feta person? Leave it out.

Want more vegetables? Add diced cucumbers, celery, or even some chopped red onion.

Want it extra spicy? Add crushed red pepper flakes or a few more banana peppers.

You could also use leftover cooked chicken instead of rotisserie chicken. The important thing is simply having cooked, shredded chicken ready to go.

And if you’re someone who keeps rotisserie chicken in the fridge specifically for emergency meals, this is exactly the kind of recipe to have in your back pocket.

Can I use Greek yogurt instead of cottage cheese?

You can, although I really recommend trying the cottage cheese version first.

The cottage cheese creates an incredibly creamy dressing once blended, and it has a mild flavor that lets all of the other ingredients shine.

If you do substitute Greek yogurt, I would use plain full-fat Greek yogurt and taste the dressing before adding additional vinegar or salt.

More easy lunch ideas, please

This is exactly the kind of recipe I love because it takes a bunch of ingredients that you probably already recognize and turns them into something that feels completely different.

It’s not fussy. It’s not precious. And it doesn’t require a grocery store run for 19 ingredients you’ll use exactly once.

It’s just really good food.

And if you’ve learned anything about the way I cook, it’s that I want dinner—and lunch—to actually fit into real life.

So grab a rotisserie chicken, raid the fridge for your favorite Italian-inspired ingredients, and make this no mayo grinder chicken salad.

Serve it with crackers. Put it on toast. Make lettuce cups. Eat it directly from the container while standing in the kitchen.

I fully support all of the above.

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