In a medium bowl, mix together mayonnaise, grated Parmesan, red wine vinegar, and banana pepper juice. Add oregano, garlic powder, salt, and pepper. Whisk until smooth.

In a large bowl, shred rotisserie chicken and add diced salami, pepperoni, and provolone cheese. Toss in grape tomatoes, banana peppers, and red onion.

Pour the dressing over the salad mixture and gently toss until everything is coated evenly. Adjust seasoning if needed.

Transfer the salad to serving bowls or an airtight container. Store leftovers in the refrigerator for up to 4 days.