Italian Deli Chopped Chicken Salad

Last summer my neighbor Maria brought over a massive bowl of this salad after I'd spent the whole weekend moving apartments. I was sitting on floor boxes eating takeout when she knocked, and something about those colorful chopped vegetables and tangy dressing made everything feel better immediately. The way the pepperoncini brightness cuts through rich salami and provolone is pure genius. Now it's my go-to whenever life feels overwhelming and I need something that tastes like a hug.

I made this for my book club last month and literally watched people go back for thirds. The best part was hearing three different friends ask for the recipe, which never happens with the usual sad side salads. Something about the combination of sharp provolone and briny pepperoncini makes people think you put way more effort into it than you actually did. Now it's the only thing anyone asks me to bring to gatherings.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you a step on busy weeknights
• 3 oz Italian salami: The cured pork adds this incredible depth that makes the salad feel substantial and satisfying
• 3 oz provolone cheese: Dice it slightly larger than you think you should so every bite gets that creamy bite
• 6 cups chopped romaine lettuce: I pulse mine in the food processor for restaurant style even chopping
• 1 cup cherry tomatoes: They burst in your mouth and add this gorgeous sweetness against the salty elements
• 1/2 cup red onion: Soak the chopped onion in ice water for 10 minutes if raw onion usually feels too intense for you
• 1/2 cup pepperoncini: These are absolutely non negotiable and what makes the salad sing with bright briny flavor
• 1/2 cup cucumber: English cucumbers work best since they have fewer seeds and stay crisp longer
• 1/4 cup extra virgin olive oil: The dressing base so use something you really like the taste of
• 2 tbsp red wine vinegar: Provides the perfect acid punch to cut through all the rich ingredients
• 1 tbsp Dijon mustard: This is what helps the dressing emulsify and stay beautifully creamy
• 1 tsp dried oregano: Dried actually works better than fresh here since it distributes evenly throughout

Instructions

Make the dressing first:

Whisk everything together in a small bowl until it thickens slightly and looks glossy, then let it sit while you prep the vegetables so the flavors can meld

Prep your vegetables:

Chop everything into similar sized pieces so you get every flavor in each bite, and dont be afraid to make the chunks substantial

Combine the base:

Pile all the vegetables into your largest bowl because tossing this salad requires some room to really coat everything evenly

Add the proteins and cheese:

Scatter the chicken salami and provolone across the top before adding the dressing so nothing gets buried at the bottom

Dress and toss:

Drizzle about three quarters of the dressing over everything first then toss gently and add more only if needed

Season and serve:

Taste before adding any extra salt since the salami and pepperoncini are already quite salty and punchy

Save

My sister texted me at midnight last week demanding this recipe because she couldnt stop thinking about the version I made for her birthday lunch. Something about the way all those Italian deli flavors come together makes it feel special without being fussy. I love a dish that earns its place in regular rotation just by being honestly delicious.

Making It Your Own

Sometimes I swap in turkey pepperoni when Im trying to be slightly virtuous, and honestly nobody notices the difference. The beauty of this salad is how flexible it is while still tasting completely cohesive no matter what you adjust. Ive made it with roasted turkey breast and even leftover grilled chicken with fantastic results.

What To Serve With It

Crusty garlic bread is absolutely perfect alongside and helps soak up any extra dressing at the bottom of the bowl. For a lighter option I love serving it with simply grilled asparagus or roasted broccoli. The salad is substantial enough to stand alone as a complete meal though which is how I eat it most often.

Storage And Meal Prep

I store the chopped ingredients and dressing separately in airtight containers and they keep beautifully for three days. The components actually benefit from sitting overnight since the dried herbs in the dressing have time to soften and bloom. Just dont toss it until youre ready to eat or youll lose that perfect crisp texture.

• Invest in a good salad spinner because wet lettuce will make even the most perfect dressing slide right off
• Chop everything slightly larger than you think necessary since the ingredients shrink as they marinate
• Toast some extra provolone slices in the oven for a crispy garnish that people go absolutely crazy over

Save

This salad has become my absolute favorite thing to make when I want something that feels like a treat but still leaves me feeling energized and satisfied. Every time I make it I remember that first evening in my empty apartment and how good food can turn everything around.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prepare the dressing and chop all ingredients up to a day in advance. Store components separately in the refrigerator and toss together just before serving to maintain crisp texture.

→ What other proteins work well in this salad?

Turkey breast, grilled shrimp, or chickpeas make excellent substitutions. For a vegetarian version, increase the cheese quantity or add marinated artichoke hearts and olives.

→ How long does the dressing stay fresh?

The homemade dressing keeps well in a sealed container in the refrigerator for up to one week. Give it a good whisk or shake before using, as ingredients may separate.

→ Can I use different cheese varieties?

Mozzarella, fontina, or aged provolone work beautifully. For a sharper flavor, try adding freshly grated Parmesan or Pecorino Romano as a garnish.

→ What makes this Italian deli style?

The combination of salami, provolone, pepperoncini, and herb-vinaigrette dressing creates flavors reminiscent of classic Italian antipasto and submarine sandwiches.

→ Is the pepperoncini too spicy?

Pepperoncini adds mild heat and tangy flavor without overwhelming spice. If sensitive to heat, reduce the amount or substitute with mild banana peppers.