Italian Deli Chopped Chicken Salad

Last summer, my neighbor Maria brought this salad to our block party and I literally hovered over the bowl until she wrote the recipe down for me. The combination of salty salami, creamy provolone, and that zingy dressing hits every single craving at once. Now it's my go-to when I need something that feels indulgent but still leaves me feeling energized.

I made this for my sister's baby shower last month, serving it in those little individual mason jars. People kept asking where I ordered them from, and when I said I chopped everything myself, nobody believed me. The pregnant mama ate three servings and texted me the next day for the recipe.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here, just shred it into bite-sized pieces
• Italian salami: The cured pork adds this incredible depth and salty punch that makes the salad feel substantial
• Provolone cheese: Dice it small so every forkful gets that creamy mild flavor
• Romaine lettuce: Chop it into manageable pieces, not too fine or you lose the crunch
• Cherry tomatoes: They burst in your mouth and add moisture without making things soggy
• Red onion: Finely chopped is key here, you want the flavor without the intense raw bite
• Pepperoncini: These tangy peppers are the secret weapon that makes everything pop
• Cucumber: Adds a fresh cool element that balances the rich cured meats
• Extra-virgin olive oil: Use the good stuff since it's the base of your dressing
• Red wine vinegar: Provides the perfect acidic backbone for all those rich ingredients
• Dijon mustard: Helps emulsify the dressing and adds just the right amount of sharpness
• Fresh garlic: One minced clove goes a long way, don't go overboard
• Dried oregano and basil: Classic Italian herbs that tie everything together

Instructions

Whisk up that magic dressing:

Combine olive oil, red wine vinegar, Dijon, garlic, oregano, basil, sugar, salt and pepper in a small bowl until it looks creamy and unified

Pile on the produce:

Throw your chopped romaine, tomatoes, onion, cucumber and pepperoncini into your biggest salad bowl

Add the heavy hitters:

Scatter in the chicken, salami and provolone, letting them tumble over all those fresh vegetables

Bring it all together:

Drizzle that dressing you made earlier over everything and toss until every single piece is coated and glistening

Taste and trust yourself:

Grab a forkful and decide if it needs more salt or pepper, then serve right away while everything still has that perfect crunch

Save

My husband who claims to hate salad actually requested this for his birthday dinner last year. He didn't even notice all the vegetables because he was too busy raving about the salami and cheese situation happening in his bowl.

Make It Your Own

Sometimes I swap in turkey breast or even leftover grilled steak when that's what I have in the fridge. The beauty of this salad is that it's more of a template than a strict rulebook.

Perfect Pairings

A cold glass of Pinot Grigio cuts through the richness perfectly, but honestly Italian sparkling water is just as refreshing. I've also served this alongside minestrone soup for a dinner that feels like it came from a tiny trattoria in Rome.

Meal Prep Magic

This might be the ultimate make-ahead lunch because nothing gets sad or wilted. I portion it into containers on Sunday and somehow Tuesday's version tastes even better than Sunday's.

• Store the dressing separately if you're prepping more than 2 days ahead
• Wait to add the pepperoncini until you're ready to eat if you want maximum crunch
• Bring everything to room temperature for 15 minutes before serving for the best flavor

Save

Hope this becomes a staple in your house like it has in mine. Every time I serve it, someone asks for the recipe, and that's always the best sign.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, but keep the dressing separate until ready to serve. The chopped ingredients can be prepared up to 24 hours in advance and stored in airtight containers in the refrigerator. Toss with dressing just before serving to maintain the crisp texture of the vegetables.

→ What can I substitute for the chicken?

Turkey breast works wonderfully as a lighter alternative. For a vegetarian version, omit the chicken and salami entirely, adding chickpeas or white beans for protein. You could also use diced mozzarella instead of provolone for a milder flavor profile.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the lettuce will wilt over time, especially once dressed. For best results, store undressed portions and add fresh dressing when ready to eat again.

→ Can I use a different type of lettuce?

While romaine provides the ideal crunch and structure, you can substitute mixed greens, iceberg, or green leaf lettuce. Keep in mind that more delicate greens like spinach or arugula will wilt faster under the weight of the hearty ingredients and dressing.

→ Is the dressing make-ahead friendly?

Absolutely! The dressing can be prepared up to a week in advance and stored in a sealed jar or container in the refrigerator. The ingredients may separate naturally—simply shake or whisk well before using to re-emulsify.

→ What other deli meats work well in this salad?

Beyond salami, try prosciutto, mortadella, capicola, or ham for variety. You can also combine multiple Italian cured meats for an even more authentic antipasto-inspired experience. Just keep the total portion around 3-4 ounces to maintain balance.