Italian Deli Chopped Chicken Salad

The first time I brought this salad to a summer potluck, my friend Sarah literally followed me around the party until I wrote down the dressing recipe for her on a paper napkin. There's something about the combination of salty salami, creamy provolone, and that bright tangy dressing that makes people absolutely obsessed. I've since learned to make triple the amount I think I need because it disappears faster than anything else on the table.

Last summer my neighbor Mike came over while I was chopping all the ingredients and admitted he'd been skeptical about salad as dinner. By the time we sat down to eat, he'd gone back for thirds and asked if I could teach him how to make it for his wife's birthday. There's something about that Italian deli combination that just works like magic on people.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time on busy weeknights
• Italian salami: The salty punch is what makes this taste like an authentic deli experience so dont skip it
• Provolone cheese: Dice it slightly larger than you think you should so each bite gets that creamy texture
• Romaine lettuce: Chop it into bite sized pieces rather than tearing it for that perfect chopped salad texture
• Cherry tomatoes: They add juicy bursts of freshness that cut through all the rich elements
• Red onion: Soak the chopped onion in cold water for ten minutes if you want to mellow the sharpness
• Pepperoncini: These bring the essential tangy heat that makes the whole salad come alive
• Extra virgin olive oil: Use the good stuff here since its the base of the dressing and really matters
• Red wine vinegar: Provides that bright acid that balances all the rich cheese and meat
• Dijon mustard: The secret ingredient that helps the dressing emulsify and stay perfectly creamy
• Dried oregano and basil: Rub them between your fingers before adding to wake up all those essential oils

Instructions

Make the dressing first:

Whisk everything together in a small bowl until it looks completely smooth and creamy like magic

Prep all your vegetables:

Chop everything into similar sized pieces so every forkful gets a little bit of everything

Combine the base:

Toss the lettuce tomatoes onion cucumber and pepperoncini in your biggest salad bowl

Add the protein and cheese:

Scatter the chicken salami and provolone over the top so everything gets evenly distributed

Dress and toss:

Drizzle about three quarters of the dressing over the salad and toss gently then add more if it needs it

Taste and adjust:

Take a bite and add more salt pepper or even a splash more vinegar if it needs more zip

Pin It

My sister in law requests this every single time she comes over and now brings her own special salad tongs because she got tired of watching me struggle with regular serving spoons. Its become this weird little tradition between us.

Make It Your Own

I've started adding marinated artichoke hearts sometimes when I want to make it feel even more special. The brine from the jar actually works beautifully in the dressing too.

The Perfect Chicken

After trying every method possible I've settled on poaching boneless skinless breasts in salted water for the most tender results. It takes fifteen minutes and the texture beats any other cooking method for this particular salad.

Serving Suggestions

This salad deserves to be the star of the show but I love serving it alongside garlic focaccia when Im not worried about keeping it gluten free. Something about that warm bread soaking up any extra dressing at the bottom of the bowl is just perfection.

• Let the salad sit for five minutes after tossing before serving so all the flavors can mingle properly
• Keep extra pepperoncini on the side for the people who love that extra kick
• Cold plates make a surprising difference in keeping everything crisp and fresh

Pin It

Somehow this salad manages to feel fancy enough for company but casual enough for Tuesday night dinner which is exactly the kind of recipe I need in my life.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prepare individual components in advance—chop vegetables and cook chicken the day before, and store separately. Assemble and dress just before serving to maintain crispness and prevent sogginess.

→ What can I substitute for provolone cheese?

Try fresh mozzarella for a milder flavor, aged cheddar for sharpness, or asiago for a more robust Italian taste. Adjust quantities based on cheese density and your flavor preferences.

→ How do I make this salad gluten-free?

Verify that salami and Dijon mustard are certified gluten-free, as these items can contain hidden gluten. All other ingredients are naturally gluten-free. Always check product labels carefully.

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken saves time and adds excellent flavor. Simply shred or chop it into bite-sized pieces. One store-bought chicken typically yields about 2 cups of usable meat.

→ What dressing alternatives work well with this salad?

A creamy Italian dressing, balsamic vinaigrette, or lemon-garlic vinaigrette all complement the Italian flavors beautifully. For creamier options, try a light mayonnaise-based dressing with Italian herbs.

→ How should I store leftovers?

Store undressed salad components in separate airtight containers for up to 2 days. Keep dressing separate and combine just before eating. Store dressing refrigerated for up to one week.