Italian Deli Chopped Chicken Salad

My neighbor Maria handed me a white deli container over the fence one Saturday morning, smiling wide. Inside was this glorious mess of chopped everything, cold and bright and smelling like the Italian market on 9th Street. She said her nonna used to make it on Sundays when the family came over, tossing whatever was left from the week into one big bowl. I ate it standing in my kitchen, fork in hand, and knew I had to learn it.

I made this for a summer potluck once and watched people go back for seconds before the pasta salad even got touched. Someone asked if I ordered it from a caterer. The trick is chopping everything roughly the same size so the textures blend instead of competing. I learned that after my first attempt, when I left the salami in big floppy rounds and they just sat on top looking lonely.

Ingredients

• Cooked chicken breast, chopped: Use rotisserie chicken if youre short on time, or poach your own and let it cool completely before chopping so it stays tender and doesnt shred.
• Italian salami, chopped: Go for a good quality Genoa or soppressata, the kind with visible fat marbling, it adds richness and that authentic deli snap.
• Provolone cheese, diced: Sharp provolone is best here, it holds its shape when tossed and gives you little pockets of creamy, tangy bite.
• Chopped romaine lettuce: Romaine stays crisp longer than other lettuces and has enough structure to hold up under the dressing without wilting instantly.
• Cherry tomatoes, halved: These add bursts of sweetness and acidity, if theyre out of season, use grape tomatoes or skip them entirely and add more pepperoncini.
• Red onion, finely chopped: Soak the chopped onion in cold water for five minutes if the sharpness bothers you, it mellows the bite without losing the crunch.
• Sliced pepperoncini: This is the ingredient that makes the whole salad sing, tangy, a little spicy, and totally addictive.
• Cucumber, diced: English cucumbers work best because they have fewer seeds and stay crunchy, plus they dont water down the dressing.
• Extra virgin olive oil: Use a good one, not your fanciest, but something youd happily dip bread into.
• Red wine vinegar: This gives the dressing that classic Italian tang, dont substitute with balsamic or it will taste too sweet.
• Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that balances the oil.
• Garlic clove, minced: Fresh garlic is a must, the jarred stuff just doesnt have the same punch.
• Dried oregano and basil: These bring the herby, pizza shop nostalgia, if you have fresh herbs, toss them in at the end instead.
• Sugar: Just a pinch to balance the acidity, you wont taste sweetness, just roundness.
• Kosher salt and black pepper: Season boldly, this salad has a lot of ingredients and they all need support.

Instructions

Make the dressing:

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, sugar, salt, and pepper until it looks smooth and slightly thickened. Let it sit while you prep the rest so the garlic mellows just a bit.

Chop the vegetables:

In a large salad bowl, combine chopped romaine, halved cherry tomatoes, finely chopped red onion, diced cucumber, and sliced pepperoncini. Aim for bite sized pieces so every forkful has a little of everything.

Add the proteins and cheese:

Toss in the chopped chicken, salami, and diced provolone. Dont worry about being too neat, this is a rustic, hearty salad.

Dress and toss:

Drizzle the dressing over the top and use salad tongs or clean hands to toss everything until every piece is lightly coated. You want the dressing to cling, not pool at the bottom.

Taste and adjust:

Taste a forkful and add more salt, pepper, or a splash of vinegar if it needs brightness. This is your moment to make it perfect.

Serve:

Serve immediately or let it sit in the fridge for 10 minutes to let the flavors marry. Garnish with extra pepperoncini or a sprinkle of dried oregano if you want to be fancy.

Save

I brought this to a family dinner once and my uncle, who never compliments anything, asked for the recipe. He said it reminded him of the sub shops he used to go to in Brooklyn, all chopped up in a plastic container with oil soaking into the paper bag. Thats when I realized this salad isnt just food, its a little time machine.

Make It Your Own

You can swap the chicken for turkey, add sliced black olives or roasted red peppers, or throw in a handful of chickpeas for extra heartiness. I once added chopped artichoke hearts because I had a jar open and it was fantastic. Treat the recipe like a deli counter, pick what you love and leave out what you dont.

Storing and Serving Tips

If youre meal prepping, store the dressing separately and keep the salad components in an airtight container for up to two days. Toss everything together right before eating so it stays crisp. Leftovers are great stuffed into a pita or rolled up in a tortilla the next day, just add a little extra dressing to bring it back to life.

What to Serve Alongside

This salad is filling enough to stand alone, but it pairs beautifully with crusty Italian bread, a bowl of minestrone, or even just some good olive oil for dipping. I like to serve it with a cold glass of Pinot Grigio or sparkling water with lemon when its warm outside.

• Serve with garlic knots or focaccia for a full Italian deli experience.
• Pair it with a light soup like pastina or Italian wedding soup for a cozy but balanced meal.
• Offer it alongside antipasto skewers or marinated olives if youre entertaining.

Save

This salad has become my go to when I want something satisfying without turning on the stove. Its proof that the best meals dont always need a recipe, just good ingredients and a little bit of love.

Recipe FAQ

→ Can I prepare this salad ahead of time?

Yes, you can chop all ingredients and store them separately in airtight containers up to 24 hours ahead. Prepare the dressing separately and combine everything just before serving to maintain the crispness of the lettuce.

→ What proteins can I substitute for chicken?

Turkey breast, grilled shrimp, or white beans work excellently as alternatives. For a vegetarian option, consider using chickpeas or marinated tofu to maintain the protein content and heartiness of the dish.

→ How do I make this gluten-free?

Verify that your salami and Dijon mustard are certified gluten-free, as some brands contain hidden gluten. Check all processed ingredients on their labels. The remaining components are naturally gluten-free.

→ Can I make the dressing without Dijon mustard?

Absolutely. Replace Dijon mustard with whole grain mustard, or omit it entirely and increase the garlic to one and a half cloves for more depth. Balsamic vinegar can substitute for red wine vinegar for a different flavor profile.

→ How long does this salad keep in the refrigerator?

The chopped ingredients keep for 2-3 days when stored separately. Once dressed and tossed, consume within 1-2 hours for optimal crispness. Store undressed components in separate containers for longer storage.

→ What wine pairs best with this salad?

A crisp Pinot Grigio complements the Italian flavors beautifully. Alternatively, try a light Sauvignon Blanc or Italian sparkling wine like Prosecco for a refreshing pairing that balances the savory and tangy elements.