Italian Deli Chopped Chicken Salad (Printable Version)

Hearty Italian deli salad with chicken, salami, provolone, and tangy herb dressing. Fresh, flavorful, and ready in 30 minutes.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, chopped
02 - 3 ounces Italian salami, chopped
03 - 3 ounces 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

# How To Make It:

01 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, sugar, salt, and pepper until emulsified. Set aside.
02 - In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, finely chopped red onion, diced cucumber, and sliced pepperoncini.
03 - Add the chopped chicken, salami, and diced provolone cheese to the vegetable mixture in the bowl.
04 - Drizzle the prepared dressing 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 salt and pepper if needed.
07 - Transfer to serving bowls immediately and garnish with extra pepperoncini or fresh herbs if desired.

# Expert Advice:

01 -
  • Every bite tastes like a deli sandwich without the bread, so you get all the flavor and none of the heaviness.
  • It comes together in less time than it takes to decide on takeout, and you can prep everything ahead if company's coming.
  • The dressing clings to every ingredient instead of pooling at the bottom, which means the last bite is just as good as the first.
02 -
  • Don't dress the salad until you're ready to eat, dressed lettuce will wilt within an hour and lose its crunch.
  • If your dressing tastes too sharp, add another pinch of sugar or a drizzle more olive oil to mellow it out.
  • Chop everything into similar-sized pieces so you get a little bit of everything in one forkful instead of hunting for ingredients.
03 -
  • Use a sharp knife to chop everything, dull blades will bruise the lettuce and tomatoes and make them release too much moisture.
  • If you're making this for a party, set out the dressed salad in a shallow platter instead of a deep bowl so guests can see all the colorful ingredients.
  • Taste the dressing before you add it to the salad, it should be punchy on its own because it mellows once it coats everything.
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