Italian Deli Chopped Chicken Salad

I threw this salad together on a Saturday afternoon when my fridge was a chaotic mix of leftovers and deli counter finds. I had half a rotisserie chicken, a wedge of provolone I kept forgetting about, and some salami my husband bought for sandwiches that never happened. Instead of letting it all go to waste, I chopped everything up, tossed it with whatever greens I had, and made a quick vinaigrette that tasted better than anything I'd planned all week. That salad became lunch, then dinner, then the thing I craved every time I needed something filling and fast.

The first time I served this to friends, I called it a cleaned out the fridge salad and they laughed until they tasted it. One of them went quiet, then asked if I had the recipe written down anywhere. I didnt, but I scribbled it on a napkin while we ate, and she texted me a photo of it the next week with her own version piled high on a plate. That napkin recipe is still taped inside her kitchen cabinet.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here and saves you from turning on the stove, just make sure its cool enough to chop without shredding.
• Italian salami: The slight spice and fat from the salami add richness that balances the crisp vegetables, look for a good quality deli salami and chop it into bite sized pieces.
• Provolone cheese: Sharp provolone has more personality than mild, and dicing it instead of shredding keeps it from clumping in the bowl.
• Romaine lettuce: Sturdy enough to hold up under the dressing and toppings without wilting into sad ribbons five minutes later.
• Cherry tomatoes: Halve them so they release a little juice and mingle with the vinaigrette instead of rolling around whole.
• Red onion: Finely chopped red onion gives a sharp bite that wakes up the whole salad, rinse it under cold water if you want to mellow the sting.
• Pepperoncini: Tangy, a little spicy, and absolutely essential for that deli counter vibe, do not skip these.
• Cucumber: Adds crunch and a cool contrast to the salty, savory elements.
• Extra virgin olive oil: Use a fruity one if you have it, the flavor really comes through in a simple dressing like this.
• Red wine vinegar: Bright and sharp, it cuts through the richness of the cheese and salami perfectly.
• Dijon mustard: Acts as an emulsifier and adds a subtle tang that ties the dressing together.
• Garlic clove: Fresh garlic makes all the difference, just mince it finely so you dont bite into a chunk.
• Dried oregano and basil: Classic Italian herbs that make the dressing smell like a summer evening in somebody elses nonnas kitchen.
• Sugar: Just a pinch to balance the acidity and round out the flavors.
• Kosher salt and black pepper: Season generously, this salad can handle it.

Instructions

Make the dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, sugar, salt, and pepper until it thickens slightly and everything blends into a smooth, glossy mix. Taste it with a piece of lettuce to make sure the balance feels right.

Prep the vegetables:

In a large salad bowl, combine the chopped romaine, halved cherry tomatoes, finely chopped red onion, diced cucumber, and sliced pepperoncini. Toss them gently so theyre evenly distributed and ready to catch the dressing.

Add the proteins and cheese:

Toss in the chopped chicken, salami, and diced provolone, scattering them across the top so every forkful gets a little bit of everything. Dont stir yet, just let them sit on top like a delicious mosaic.

Dress and toss:

Drizzle the dressing all over the salad, then use salad tongs or your hands to toss everything together until every leaf and chunk is lightly coated. Be gentle but thorough so nothing stays dry.

Taste and adjust:

Grab a forkful and taste it, adding more salt, pepper, or a splash of vinegar if it needs a little extra brightness. Trust your tongue, it knows what it wants.

Serve:

Pile the salad onto plates or into bowls and serve it right away while everything is still crisp and cold. Garnish with extra pepperoncini or a sprinkle of fresh herbs if youre feeling fancy.

Save

I started making this salad on repeat during the summer when turning on the oven felt like punishment. It became my goto for lazy dinners on the porch, and my kids would fight over who got the last pepperoncini at the bottom of the bowl. One night my daughter looked up and said, This tastes like the sandwiches we got at that deli in Boston, and I realized she was right. Somehow this salad had captured that same salty, tangy, satisfying feeling without any of the bread.

Making It Your Own

Once you nail the basic formula, you can swap in whatever you have on hand and it still works. I have used leftover grilled chicken, turkey breast, even shredded pork when I had nothing else. Sometimes I add sliced black olives or a handful of roasted red peppers for extra color and sweetness. If you want it heartier, toss in some chickpeas or white beans. The dressing stays the same, and everything else is just improvisation.

Storing and Serving Tips

If you want to prep this ahead, keep the dressing separate and store the chopped ingredients in the fridge in a big container. When youre ready to eat, just toss everything together and it tastes as fresh as if you just made it. Leftovers do not hold up well once dressed, but undressed components will keep for a day or two. I like to serve this with crusty bread on the side for anyone who wants to soak up the extra dressing, though it is hearty enough on its own.

Pairing and Serving Suggestions

This salad is filling enough to be a main dish, but it also works beautifully as a side at a barbecue or potluck. I have brought it to cookouts and watched it disappear before the burgers were even done. It pairs well with a cold Pinot Grigio or a sparkling water with lemon if you want to keep things light.

• Serve it in a big shallow bowl so everyone can see all the colorful layers.
• Double the dressing recipe if you like your salads extra tangy or want leftovers for dipping bread.
• Add a sprinkle of grated Parmesan on top right before serving for an extra hit of umami.

Save

This salad has become one of those recipes I dont even think about anymore, I just make it when I need something fast and satisfying that feels like a real meal. It reminds me that the best recipes are often the ones born out of necessity and a little bit of hunger.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can chop all ingredients and store them separately in containers up to 24 hours ahead. Keep the dressing in a separate container and combine everything just before serving to maintain crispness.

→ What are good substitutions for the proteins?

Turkey breast works wonderfully as a lighter alternative to chicken. You can also use grilled shrimp, roasted turkey, or even omit meat entirely for a vegetarian version with extra cheese and legumes.

→ How do I make this salad gluten-free?

Choose certified gluten-free salami and verify your Dijon mustard is gluten-free, as some brands contain additives. All other ingredients are naturally gluten-free. Always check processed ingredient labels carefully.

→ Can I use a different vinegar in the dressing?

Absolutely. Balsamic vinegar, white wine vinegar, or apple cider vinegar all work well. Adjust quantities based on acidity—start with 1.5 tablespoons if using a stronger vinegar like balsamic.

→ What beverages pair best with this salad?

A crisp Pinot Grigio or Italian Vermentino complements the flavors perfectly. For non-alcoholic options, try sparkling water with lemon or a chilled iced tea with Italian herbs.

→ How long does leftover salad keep?

Store undressed salad components in separate containers for up to 2 days. Add dressing just before eating to prevent wilting. Dressed salad is best consumed within a few hours.