Italian Deli Chopped Chicken Salad

The first time I made this salad, it was a complete accident. I had leftover rotisserie chicken, a random assortment of deli meats from a party platter, and a garden full of vegetables that needed using. Now it is the one thing my friends actually request when they come over.

Last summer my neighbor Sarah stopped by while I was chopping everything on my back porch. She stood there watching me assemble this massive bowl and asked if I was feeding an army. We ended up eating the whole thing between the two of us while standing at the counter.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover grilled chicken breast for a smokier depth
• 3 oz Italian salami: The fennel and pepper notes in authentic salami make this salad sing, so do not go too mild with your selection
• 3 oz provolone cheese: Dice it small so every forkful gets that creamy contrast against the crunchy vegetables
• 6 cups chopped romaine lettuce: Romaine holds up better than delicate greens and adds satisfying structural crunch
• 1 cup cherry tomatoes: Look for tomatoes that feel heavy for their size, they will burst with juice when you bite into them
• 1/2 cup red onion: Soak the chopped onion in cold water for ten minutes if you want to tame the sharp bite
• 1/2 cup pepperoncini: These mild Greek peppers are the secret ingredient that makes this taste like an actual deli creation
• 1/4 cup extra virgin olive oil: Use the good stuff because this dressing is simple and every ingredient shines through
• 2 tbsp red wine vinegar: Provides that classic Italian dressing tang that cuts through the rich meats and cheese
• 1 tbsp Dijon mustard: Acts as the emulsifier that keeps your dressing from separating into a sad oily mess
• 1 tsp dried oregano and 1/2 tsp dried basil: Rub the herbs between your fingers before adding to wake up their essential oils
• 1 garlic clove: Fresh garlic makes all the difference here, do not even think about using garlic powder

Instructions

Whisk up your dressing first:

Combine the olive oil, red wine vinegar, Dijon, minced garlic, oregano, basil, sugar, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens slightly and turns opaque, which means it has emulsified properly.

Build your colorful base:

In a large bowl, toss together the chopped romaine, cherry tomatoes, red onion, cucumber, and pepperoncini until everything is evenly distributed throughout the greens.

Add the protein party:

Pile in the chopped chicken, diced salami, and cubed provolone on top of the vegetables.

Bring it all together:

Drizzle about three quarters of the dressing over the salad first, then toss gently with tongs. Add more dressing gradually until everything is lightly coated but not drowning.

The final taste test:

Scoop up a small bite and check if it needs more salt or pepper, then serve immediately while everything stays crisp and vibrant.

Save

This became our official summer Friday dinner after I realized my teenage sons would actually eat vegetables when they were chopped up with salami and cheese. Something about the Italian deli combination makes everything feel indulgent even though it is mostly salad.

Make Ahead Strategy

Chop all your vegetables and proteins ahead of time, storing them in separate containers in the refrigerator. The dressing can be made up to three days in advance and kept in a sealed jar. Just give it a good shake before using.

Serving Suggestions

While this salad is substantial enough to stand alone, I love serving it alongside warm crusty bread for soaking up any extra dressing at the bottom of the bowl. A chilled glass of Pinot Grigio or sparkling water with lemon turns it into a proper meal.

Customization Ideas

Once you have the basic formula down, this salad welcomes all sorts of variations based on what you have available or what sounds good.

• Swap the chicken for turkey or leave it out entirely for a vegetarian version
• Add marinated artichoke hearts or roasted red peppers for even more Mediterranean flair
• Throw in some toasted pine nuts or sunflower seeds for extra crunch and protein

Save

There is something deeply satisfying about a salad that feels like a special occasion but comes together on a random Tuesday with whatever is in the fridge. That is probably why it has become my go to for everything from quick lunches to feeding a crowd.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, but keep the dressing separate until serving to maintain the crisp texture of the vegetables. Chop all ingredients and store them in airtight containers in the refrigerator for up to 24 hours. Toss with dressing just before serving.

→ What's the best way to cook the chicken breast?

Poach, grill, or bake boneless skinless chicken breasts until cooked through (165°F internal temperature). Let rest for 5 minutes before chopping to retain juices. Rotisserie chicken also works perfectly for a shortcut.

→ Can I substitute the salami?

Absolutely. Try prosciutto, capicola, mortadella, or even cooked pancetta for different flavor profiles. For a lighter option, use turkey pepperoni or omit cured meats entirely and increase the chicken portion.

→ How do I make this dairy-free?

Replace provolone with dairy-free cheese alternatives or simply increase the protein content with additional chicken or chickpeas. Ensure your salami and dressing ingredients are certified dairy-free as well.

→ What other vegetables can I add?

Sliced bell peppers, grated carrots, celery, radishes, or roasted red peppers all work beautifully. Fresh basil leaves, chopped parsley, or arugula can add extra depth and color to the mix.

→ How long does the dressing stay fresh?

The homemade dressing will keep in an airtight container in the refrigerator for up to one week. The olive oil may solidify when cold—simply let it come to room temperature and whisk again before using.