Viral Rotisserie Chicken Grinder Pasta Salad
This viral recipe transforms a classic deli-style grinder sandwich into a sensational pasta salad. It combines tender rotisserie chicken and al dente pasta with the crisp crunch of lettuce and onion, all tossed in a creamy, tangy, herb-infused dressing for a perfect potluck dish or easy weeknight meal.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cups
- Measuring spoons
Ingredients
- 1 pound short pasta e.g., rotini, fusilli, or cavatappi
- 3-4 cups shredded rotisserie chicken
- 1 cup good-quality mayonnaise
- ¼ cup red wine vinegar
- ⅓ cup finely diced pepperoncini peppers
- 2 tablespoons pepperoncini brine from the jar
- ½ medium red onion, thinly sliced or finely diced
- 2 cups iceberg lettuce, very thinly shredded
- 1 cup shredded provolone cheese
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for garnish optional
- Fresh parsley, chopped, for garnish optional
- Red pepper flakes, for garnish optional
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool completely. Set aside.
- While the pasta cooks, shred the meat from the rotisserie chicken, discarding skin and bones.
- In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini brine, dried oregano, garlic powder, salt, and black pepper until smooth.
- To the bowl with the dressing, add the cooled pasta, shredded chicken, diced pepperoncini peppers, red onion, and provolone cheese. Fold gently until everything is well-coated.
- Cover the bowl and refrigerate for at least 30-60 minutes to allow the flavors to meld.
- Just before serving, add the thinly shredded iceberg lettuce to the chilled pasta salad and fold gently to combine.
- Serve immediately, garnished with Parmesan cheese, fresh parsley, or red pepper flakes, if desired.
Notes
For the best texture, do not add the lettuce until you are ready to serve; this prevents it from becoming soggy. Chilling the salad before adding the lettuce is a crucial step for flavor development. Feel free to customize this recipe: swap provolone for mozzarella or pepper jack, use leftover grilled chicken instead of rotisserie, or add other veggies like diced celery or bell peppers. For an extra crunch, top with toasted panko breadcrumbs.