Italian Deli Chopped Chicken Salad

The first time I walked into an Italian-American deli counter, the smells hit me like a warm hug. Salami, provolone, pepperoncini brine, and that distinctive herb mixture that makes everything taste better. I knew I had to capture that energy in salad form, something substantial enough for dinner but still bright and fresh. Now this chopped salad lives in my weekly rotation, especially on those busy weeknights when I want restaurant-quality flavors without actually eating out.

Last summer, my sister came over for dinner and I threw this together at the last minute. She took one bite and went completely silent, then asked if I'd been secretly taking cooking classes. The best part was watching her face when I told her it came together in under thirty minutes. Now she requests it every time she visits, and I've started keeping all the ingredients stocked just in case.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover grilled chicken from earlier in the week
• Italian salami: The cured meat brings that authentic deli depth and salty punch that makes this salad feel substantial
• Provolone cheese: Diced small so it distributes evenly throughout every bite
• Romaine lettuce: Provides that essential crunch that holds up beautifully against the hearty ingredients
• Cherry tomatoes: They burst with juice when you bite into them, adding bright freshness against the rich elements
• Red onion: Finely chopped so you get the sharp bite without overwhelming the other flavors
• Pepperoncini: These mild Greek peppers add just the right amount of tangy heat and signature deli authenticity
• Cucumber: Extra crunch and coolness to balance the richer components
• Extra-virgin olive oil: The foundation of the dressing, so use the good stuff you'd drizzle on finished dishes
• Red wine vinegar: Provides the classic Italian acid backbone that cuts through the rich meats and cheese
• Dijon mustard: The secret ingredient that helps the dressing emulsify and stay perfectly creamy
• Dried oregano and basil: This herb combination screams Italian deli and makes the dressing taste like it's been developing flavors for days

Instructions

Whisk together your dressing first:

In a small bowl, combine olive oil, red wine vinegar, Dijon, garlic, oregano, basil, sugar, salt, and pepper until everything comes together into a smooth emulsion.

Build your colorful base:

In a large salad bowl, combine the chopped romaine, cherry tomatoes, red onion, cucumber, and pepperoncini.

Add the hearty elements:

Scatter the chopped chicken, salami, and provolone over the vegetables.

Dress it generously:

Drizzle that dressing you made earlier over everything.

Toss it all together:

Use tongs to combine until every single ingredient is coated and the dressing is distributed evenly.

Taste and adjust:

Take a bite and add more salt or pepper if it needs a little something extra.

Serve it up:

Plate immediately and consider garnishing with extra pepperoncini if you're feeding fellow pickle lovers.

Save to Pinterest

This salad officially became part of my regular meal prep after I brought it to a potluck and three people asked for the recipe before dessert was even served. There's something about those familiar Italian deli flavors arranged in a fresh, modern way that makes people immediately comfortable and excited to eat.

Making It Your Own

Sometimes I swap in fresh mozzarella pearls when I want something lighter, or add roasted red peppers for extra sweetness. The beauty is that this formula works with whatever Italian-inspired ingredients you have in your fridge.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the rich elements while complementing the herbs in the dressing. On weeknights when I skip wine, sparkling water with lemon works just as beautifully to refresh your palate between bites.

Serving Suggestions

While this salad is substantial enough to stand alone as a meal, I love serving it alongside crusty Italian bread to soak up any extra dressing at the bottom of the bowl. It transforms from a salad into something closer to those deconstructed antipasto plates I fell in love with in Rome.

• Let the chicken come to room temperature before adding it so it doesnt cool down the other ingredients
• If meal prepping, keep the dressing separate and toss right before eating
• The flavors actually get better after sitting for fifteen minutes, so dont rush to serve immediately

Save to Pinterest

Every time I make this, I'm transported back to that deli counter where the idea first took root. Here's to bringing those beloved flavors into your own kitchen, one perfectly chopped bite at a time.

Recipe FAQs

→ Can I prepare this salad in advance?

Yes, you can assemble all components separately and refrigerate for up to 24 hours. Add the dressing just before serving to keep the lettuce crisp and textures distinct.

→ What can I substitute for provolone cheese?

Fresh mozzarella, fontina, or asiago work beautifully as alternatives. For a lighter option, try reduced-fat provolone or skip the cheese entirely and increase other toppings.

→ Is this salad naturally gluten-free?

The base ingredients are gluten-free, but check your salami, processed meats, and Dijon mustard labels for hidden gluten. Choose certified gluten-free products to ensure safety.

→ How can I make this salad more filling?

Add grilled chicken breast, hard-boiled eggs, chickpeas, or white beans. Serve alongside crusty Italian bread or add croutons for extra substance and texture.

→ What dressing variations work well?

Try a creamy Italian ranch, balsamic vinaigrette, or lemon-herb dressing. For a lighter version, increase vinegar and reduce oil slightly while maintaining the mustard and herbs.