Italian Deli Chopped Chicken Salad

I stumbled onto this combination during a chaotic weeknight when the fridge was full of odds and ends from a weekend party. The salami and provolone were leftover from an antipasto platter, and I had grilled chicken from the night before. Throwing it all together with that tangy dressing felt like a revelation, and now it is my go-to when I want something substantial but not heavy.

My sister came over for lunch last month and looked skeptical when I said we were having salad for dinner. She took one bite and literally stopped talking, just looked at me with wide eyes and asked for the recipe immediately. Now she makes it every Sunday for her work lunches.

Ingredients

• 2 cups cooked chicken breast, chopped: Rotisserie chicken works beautifully here, and honestly, I often use it to save time
• 3 oz Italian salami, chopped: The salami brings this incredible punch of flavor that makes the salad feel hearty and satisfying
• 3 oz provolone cheese, diced: Cut the cubes smaller than you think you should, they distribute better that way
• 6 cups chopped romaine lettuce: Use cold, crisp lettuce straight from the fridge for the best texture
• 1 cup cherry tomatoes, halved: These little bursts of sweetness balance all the savory elements perfectly
• 1/2 cup red onion, finely chopped: Soak the onion in cold water for 10 minutes if you find it too sharp
• 1/2 cup sliced pepperoncini: Do not skip these, they bring the bright tang that makes the whole salad sing
• 1/2 cup cucumber, diced: English cucumbers work best since they have fewer seeds and stay crunchier
• 1/4 cup extra-virgin olive oil: Good olive oil matters here since the dressing is simple
• 2 tbsp red wine vinegar: This provides the perfect acid backbone without being too aggressive
• 1 tbsp Dijon mustard: The mustard helps emulsify the dressing and adds a subtle depth
• 1 garlic clove, minced: Mince it finely so nobody gets an overwhelming raw garlic bite
• 1 tsp dried oregano and 1/2 tsp dried basil: Rub the herbs between your fingers before adding to wake up their oils
• 1/2 tsp sugar: Just a touch balances the acidity and brings everything together
• 1/2 tsp kosher salt and 1/4 tsp black pepper: Start with this and adjust, the salami adds saltiness too

Instructions

Whisk up your dressing first:

Combine all the dressing ingredients in a small bowl and whisk vigorously until it thickens slightly and looks glossy. Let it sit while you prep everything else so the flavors can mingle.

Prep your vegetables:

Chop the romaine into bite sized pieces and halve those cherry tomatoes. Finely dice the red onion and cucumber into small, uniform pieces so every forkful gets a bit of everything.

Prep the proteins and cheese:

Chop the chicken into chunks about the same size as your salami pieces. Dice the provolone into small cubes, keeping them cold until the last minute for easier cutting.

Combine the base:

In your largest salad bowl, toss together the romaine, tomatoes, onion, cucumber, and pepperoncini. Make sure the pepperoncini are well distributed so no one gets a surprise spicy bite.

Add the hearty elements:

Sprinkle the chicken, salami, and provolone over the top of the vegetables. Do not mix yet, we want to dress the veggies first.

Dress and toss:

Give the dressing one last whisk, then drizzle about three quarters of it over the salad. Use tongs to toss everything gently until evenly coated, then add more dressing if needed.

Taste and adjust:

Take a small taste and decide if it needs more salt or pepper. The salami provides a lot of saltiness, so often you will not need much extra.

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My neighbor actually asked for the recipe after seeing me make it on my back porch, and now she tells me her teenage son requests it weekly. There is something about the combination of flavors that appeals to everyone, even people who claim they do not like salad.

Making It Ahead

I have learned to prep all the ingredients separately and store them in containers in the fridge. The dressing can be made up to three days ahead and kept in a jar. Just shake it well before using since the oil and vinegar will separate.

Perfect Pairings

Crusty Italian bread on the side is never a mistake, even if it technically breaks the gluten free rule. A chilled glass of Pinot Grigio cuts through the rich salami and cheese beautifully, or sparkling water with lemon keeps it light.

Customization Ideas

Sometimes I swap in turkey breast or leftover roasted pork if that is what I have on hand. The beauty of this salad is how forgiving it is with substitutions while still tasting completely cohesive.

• Black olives would be right at home here if you love that briny element
• Roasted red peppers add sweetness and gorgeous color
• Fresh basil leaves instead of dried in the dressing takes it to another level

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This is the kind of salad that turns salad skeptics into believers, and honestly, that might be the highest recommendation I can give it.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Prepare the dressing and chop ingredients up to 24 hours in advance. Store components separately in the refrigerator and toss with dressing just before serving to maintain crisp texture.

→ What can I substitute for the salami?

Sliced prosciutto, capicola, or mild Italian sausage work well. For a lighter option, try turkey pepperoni or omit the cured meat entirely and add extra vegetables.

→ Is this gluten-free?

The base ingredients are naturally gluten-free, but verify that your salami and all dressing components are certified gluten-free, as some processed meats contain wheat-based fillers.

→ How long does this keep in the refrigerator?

Store undressed salad in an airtight container for up to 3 days. Keep dressing separately. Once dressed, enjoy within 24 hours as the vegetables will begin to wilt.

→ Can I use rotisserie chicken?

Absolutely. A store-bought rotisserie chicken works perfectly and saves time. Simply remove the skin and chop the white and dark meat into bite-sized pieces.

→ What vegetables can I add?

Sliced bell peppers, celery, radishes, or shredded carrots add great crunch. Fresh basil leaves, arugula, or spinach can supplement or replace some romaine for variety.