Italian Deli Chopped Chicken Salad

My tiny apartment kitchen became a deli counter the summer I discovered what happens when you chop everything into the same size. I'd spent years tossing salads where a whole cherry tomato would roll away from the forkful, or a thick slice of provolone would slide off entirely. Something shifted when I started cutting everything into bite-sized pieces before it hit the bowl. The way all those Italian deli flavors mingle in each single bite changed how I think about salad entirely.

The first time I made this for a Friday night dinner with friends, I watched the bowl empty faster than anything I'd ever served. My friend Sarah, who usually picks around salads, actually went back for seconds and asked what I'd done differently. I think it was that the pepperoncini and red onion brought just enough brightness to cut through the rich provolone and salami. Now it's the dish I make when I want something that feels special but doesn't require turning on the oven.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here, just remove the skin and chop the meat into uniform pieces
• Italian salami: The cured pork adds that authentic deli punch and holds its texture beautifully in the salad
• Provolone cheese: Dice it small so it distributes evenly throughout every bite instead of clumping together
• Romaine lettuce: Provides the perfect crunch and sturdy base that won't wilt under the tangy dressing
• Cherry tomatoes: Their natural sweetness balances the salty cured meats and sharp red onion
• Red onion: Finely chopped so you get that bite without it overwhelming everything else
• Pepperoncini: These pickled peppers bring the essential tangy kick that makes this distinctly Italian
• Extra-virgin olive oil: The foundation of the dressing, so use something you actually enjoy tasting
• Red wine vinegar: Provides the bright acidity that cuts through the rich ingredients
• Dried oregano and basil: Classic Italian herbs that instantly transport you to a deli counter

Instructions

Whisk up the magic dressing:

Combine olive oil, red wine vinegar, Dijon, garlic, oregano, basil, sugar, salt and pepper in a small bowl until it comes together into a silky emulsion

Build your colorful base:

Pile chopped romaine, halved tomatoes, onion, cucumber and sliced pepperoncini into your largest salad bowl

Add the hearty players:

Scatter the chopped chicken, diced salami and provolone across the vegetables so everything gets distributed

Bring it all together:

Drizzle that dressing you made over everything and toss with tongs until every single piece is coated

Taste and trust your palate:

Sneak a bite and add more salt or pepper if it needs that extra something before serving

Save

Last Sunday I made a double batch for meal prep, and honestly it was the best decision of my week. Walking into the kitchen for lunch and having something this satisfying ready to go felt like such a luxury. Even on day three, the flavors had melded together into something even better than the first day.

Making It Your Own

Sometimes I swap in sliced black olives or roasted red peppers when I want to change things up. A handful of fresh basil leaves torn in at the end makes it feel even more special. During summer, fresh corn kernels add the sweetest crunch.

What To Serve Alongside

Crusty Italian bread is the obvious choice, though it does push it out of gluten-free territory. I've found that a simple glass of cold Pinot Grigio or even sparkling water with lemon lets the salad shine. When I want to make it a full meal, I'll roast some baby potatoes on the side.

Timing And Prep

The real beauty here is how much you can do ahead without compromising quality. I'll chop the vegetables and proteins the night before and store them in separate containers. The dressing can sit at room temperature for a few hours without any issue.

• Wait to dress the salad until right before serving to keep everything crisp
• If you're taking this to a potluck, pack the dressing separately and toss it there
• The salad actually benefits from sitting for about 5 minutes after dressing so flavors can mingle

Save

There's something deeply satisfying about a salad that eats like a meal and leaves you feeling nourished but not weighed down. This one has become my go-to for busy weeknights when I still want something that feels special.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, 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 crispness.

→ What can I substitute for the salami?

You can replace Italian salami with pepperoni, prosciutto, ham, or omit it entirely for a lighter version. Turkey or chicken salami also work well.

→ Is this salad gluten-free?

The base salad is naturally gluten-free, but always check your salami and Dijon mustard labels to ensure no gluten-containing ingredients are used.

→ 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 before using as ingredients may separate.

→ Can I use a different type of lettuce?

While romaine provides classic crunch, you can substitute with mixed greens, iceberg, green leaf lettuce, or a combination based on your preference.

→ What protein alternatives work well?

Turkey breast, rotisserie chicken, or even chickpeas can replace the chicken breast. For a vegetarian version, increase the cheese and add more vegetables.