Italian Deli Chopped Chicken Salad

The first time I brought this salad to a neighborhood potluck, three people asked for the recipe before they even finished their first bites. Something about that Italian deli combination hit differently than the usual pasta salads and potato dishes everyone expected. Now it's become my go-to when I need something that feels substantial but still fresh and vibrant.

Last summer my sister came over feeling completely drained from work, and I threw this together with leftover rotisserie chicken. She sat at the counter eating it straight from the bowl, telling me it was exactly what she needed. Sometimes the simplest meals end up being the ones people remember most.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, or poach your own breasts earlier in the week
• 3 oz Italian salami: The salty cured meat is the secret that makes this taste like your favorite corner deli sandwich
• 3 oz provolone cheese: Dice it into small cubes so every forkful gets that creamy contrast
• 6 cups chopped romaine lettuce: Use hearts for the crispest texture that won't wilt under the dressing
• 1 cup cherry tomatoes: They add bursts of sweetness and juice that balance all the salty elements
• 1/2 cup red onion: Finely chopped so you get the bite without overwhelming any single bite
• 1/2 cup pepperoncini: These pickled peppers bring the tangy kick that makes the whole salad sing
• 1/2 cup cucumber: Fresh crunch that lightens up the heavier ingredients
• 1/4 cup extra-virgin olive oil: The base that carries all those Italian herbs and ties everything together
• 2 tbsp red wine vinegar: Provides the bright acid needed to cut through the rich meats and cheese
• 1 tbsp Dijon mustard: Helps the dressing emulsify and adds a subtle depth
• 1 garlic clove: Minced finely so it disperses evenly throughout
• 1 tsp dried oregano and 1/2 tsp dried basil: The classic Italian herb duo that makes it taste like it came from an old-school deli
• 1/2 tsp sugar: Just enough to balance the acidity from the vinegar and pepperoncini
• 1/2 tsp kosher salt and 1/4 tsp black pepper: Season to taste since the salami already brings saltiness

Instructions

Whisk together your dressing first:

In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, sugar, salt, and pepper. Whisk vigorously until the mixture thickens slightly and becomes opaque, about 30 seconds of enthusiastic whisking should do it.

Prep your vegetables:

Chop the romaine into bite-sized pieces, halve the cherry tomatoes, finely dice the red onion, slice the pepperoncini into rings, and cube the cucumber. Place everything in your largest salad bowl.

Add the proteins:

Chop your cooked chicken into cubes similar in size to the cheese, then chop the salami into small pieces. Dice the provolone and add all three directly into the bowl with the vegetables.

Bring it all together:

Pour that dressing you made earlier over everything, then use tongs to toss thoroughly until every piece of lettuce and chicken is lightly coated. Take a taste and add more salt or pepper if it needs a little something extra.

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My neighbor started making this every Sunday for meal prep, and she told me it completely changed her weekday lunch game. There's something so satisfying about opening the fridge and seeing those colorful vegetables waiting for you.

Make It Your Own

Don't be afraid to swap ingredients based on what you have or what your family loves. Sometimes I add artichoke hearts when I want something different, or roasted red peppers for extra sweetness. The beauty of this salad is how forgiving it is while still maintaining that Italian deli soul.

Perfect Pairings

This salad wants something crusty to soak up that dressing at the bottom of the bowl. A warm piece of garlic bread or some focaccia would be ideal, though you could keep it lighter with some simple grilled asparagus on the side. And a crisp glass of Pinot Grigio never hurt anyone.

Make Ahead Magic

You can chop all your vegetables, cook and chop the chicken, and even cube the cheese and salami up to two days in advance. Store everything separately in airtight containers in the refrigerator, then simply combine and dress when you're ready to eat.

• Keep the pepperoncini separate from other vegetables so their brine doesn't make everything too salty
• Store the dressing in a small jar with a tight lid and give it a good shake before using
• If you're taking this to a potluck, pack the dressing separately and toss it right before serving

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Hope this becomes one of those recipes you turn to again and again, just like I have. There's real joy in a salad that makes you feel taken care of.

Recipe FAQs

→ Can I make this Italian deli salad ahead of time?

Yes, you can prepare the dressing up to 3 days in advance and store it in the refrigerator. Chop all vegetables and proteins ahead, but wait to dress the salad until just before serving to maintain crisp texture.

→ What makes this salad authentic to Italian delis?

The combination of Italian salami, provolone cheese, pepperoncini peppers, and the classic herb dressing with oregano and basil captures the essence of Italian-American deli flavors found in traditional submarine sandwiches and antipasto platters.

→ How can I make this lighter?

Substitute turkey breast for chicken breast, use reduced-fat provolone cheese, and reduce the amount of salami or opt for turkey salami. You can also increase the proportion of vegetables to proteins for a lighter version.

→ What can I serve with this chopped salad?

Crusty Italian bread, garlic knots, or a side of minestrone soup complement this salad perfectly. For beverages, try a crisp Pinot Grigio, Italian sparkling water, or unsweetened iced tea.

→ Is this salad gluten-free?

This salad can be gluten-free if you ensure your Italian salami and all processed ingredients are certified gluten-free. The dressing ingredients are naturally gluten-free, but always check labels to verify no hidden gluten sources.

→ How long will leftovers keep?

Store undressed leftovers in an airtight container for up to 2 days. Keep the dressing separate and toss just before serving. Once dressed, the salad is best enjoyed immediately as the vegetables will wilt over time.