Chicken Sub Salad

 

This version uses more evocative language to make the recipe sound irresistible.

Zesty Italian Chicken Salad Sandwich

This isn’t your ordinary chicken salad! Packed with savory salami, tangy peppers, and a bright, creamy dressing, it’s a flavor-packed twist perfect for sandwiches, salads, or snacking.

Ingredients

• 3 cups cooked chicken, shredded

• 4 oz Genoa or hard salami, roughly chopped

• 1/3 cup jarred roasted red peppers, drained and chopped

• 1/4 cup pepperoncini (mild or hot), drained and chopped

• 1 tablespoon brine from the pepperoncini jar

• 1 tablespoon brine from the roasted red pepper jar

• 1 lemon (you’ll need both the zest and the juice)

• 1/2 cup mayonnaise or plain Greek yogurt

• 1 1/2 teaspoons dried oregano

• 1/2 teaspoon red pepper flakes (adjust for spice)

• 1/2 teaspoon garlic powder

• Kosher salt and freshly ground black pepper, to taste

• For serving: sub buns, leafy greens, or crackers

• Instructions

  1. Combine: In a large mixing bowl, add the shredded chicken, chopped salami, roasted red peppers, and pepperoncini.

  2. Make the Dressing: To the bowl, add the pepperoncini brine, roasted red pepper brine, lemon zest, lemon juice, mayonnaise (or yogurt), oregano, red pepper flakes, and garlic powder. Stir until everything is thoroughly and evenly combined.

  3. Season: Taste and season generously with salt and black pepper.

  4. Chill: For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

  5. Serve: Enjoy on a crusty sub bun, over a bed of fresh greens, or with your favorite crackers.