Cooked chicken breast, very finely shredded1½ cups
Provolone cheese3 oz
Salami3 oz
Shallotor 1/4 of a small onion, finely minced1
Cherry tomatoesquartered or halved depending on size1 handful
Peperoncini peppersor 7, chopped with seeds6
Parsleyfinely chopped1 handful
Mayonnaise2/3 cups
Parmesan cheese, grated¼ cups
Garlicgrated1 clove
Italian seasoningor to taste
1 tsp
Red wine vinegar1 tbsp
Peperoncini brine1 tbsp
Salt and black pepperto taste~to tasteest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare the dressing by combining mayonnaise, Italian seasoning, grated Parmesan cheese, grated garlic, red wine vinegar, and peperoncini brine. Stir everything together well, season with a pinch of salt, and set the dressing aside.
2
Shred the cooked chicken breast very finely by pinching it between your fingers until it reaches a very delicate, fine texture throughout.
3
Add the finely diced Provolone cheese, salami, minced shallot, parsley, and cherry tomatoes to the shredded chicken.
4
Add the chopped peperoncini peppers (including the seeds) and pour in the prepared dressing.
5
Thoroughly mix everything together using a spatula, pressing and combining until all ingredients are evenly coated and compacted with the dressing.
6
Refrigerate the chicken salad for at least 30 minutes to an hour to allow the flavors to meld and develop. Serve with crackers or on bread as a sandwich.
PrimedTableBETA
