Italian Deli Chopped Chicken Salad (Printable)

Hearty Italian-style salad combining chopped chicken, salami, provolone, crisp lettuce, and pepperoncini with a tangy herb dressing.

# Components:

→ Proteins

01 - 2 cups cooked chicken breast, chopped
02 - 3 oz Italian salami, chopped
03 - 3 oz provolone cheese, diced

→ Vegetables

04 - 6 cups chopped romaine lettuce
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup red onion, finely chopped
07 - 1/2 cup sliced pepperoncini
08 - 1/2 cup cucumber, diced

→ Dressing

09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 tablespoon Dijon mustard
12 - 1 garlic clove, minced
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried basil
15 - 1/2 teaspoon sugar
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, sugar, kosher salt, and freshly ground black pepper until emulsified. Set aside.
02 - In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, finely chopped red onion, sliced pepperoncini, and diced cucumber.
03 - Add the chopped chicken breast, chopped salami, and diced provolone cheese to the vegetable mixture in the bowl.
04 - Drizzle the prepared dressing evenly over all salad ingredients.
05 - Using salad tongs, toss all ingredients together until evenly coated with dressing.
06 - Taste the salad and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.
07 - Divide among serving bowls and serve immediately, garnished with extra pepperoncini or fresh Italian herbs if desired.

# Expert Advice:

01 -
  • It tastes like youre eating straight from an Italian deli counter, but youre in control of every ingredient and flavor.
  • Everything gets chopped small so every forkful is a perfect bite of tangy, salty, crunchy goodness.
  • You can prep it in under half an hour, and it actually gets better if it sits for a few minutes before serving.
  • Its hearty enough to be dinner but light enough that you dont feel weighed down afterward.
02 -
  • Dont dress the salad until right before serving or the lettuce will wilt and lose its crunch, I learned this the hard way at a picnic.
  • Chop everything small and uniform, big chunks of salami or cheese throw off the balance and make it feel like a pile instead of a salad.
  • If you use pre packaged salami or chicken, taste it first, some brands are saltier than others and you might need to pull back on the salt in the dressing.
03 -
  • Let the salad sit for 5 to 10 minutes after tossing, it gives the flavors time to meld and the dressing soaks into the lettuce just enough without making it soggy.
  • Use a mix of mild and spicy pepperoncini if you want layers of heat, and dont skip the brine, a spoonful in the dressing adds serious depth.
  • For a richer version, add a handful of grated Parmesan or Pecorino Romano right before serving, it clings to everything and makes each bite even more indulgent.
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