Italian Deli Chopped Chicken Salad (Printable)

Vibrant, hearty salad with chopped chicken, salami, provolone, crisp lettuce, pepperoncini, and tangy herb dressing.

# What You 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 romaine lettuce, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup red onion, finely chopped
07 - 1/2 cup pepperoncini, sliced
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 granulated 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, oregano, basil, sugar, salt, and pepper until fully emulsified. Set aside.
02 - In a large salad bowl, combine chopped romaine, halved cherry tomatoes, finely chopped red onion, sliced cucumber, and pepperoncini.
03 - Add chopped chicken, salami, and provolone cheese to the salad bowl.
04 - Drizzle prepared dressing over salad ingredients and toss thoroughly until all components are evenly coated.
05 - Taste finished salad and adjust seasoning with additional salt and pepper as needed.
06 - Transfer to serving plates immediately. Garnish with additional pepperoncini or fresh herbs if desired.

# Expert Advice:

01 -
  • It uses up odds and ends from your deli drawer and turns them into something you actually want to eat.
  • The tangy dressing clings to every bite and makes even plain romaine taste like something special.
  • You can have it on the table in less time than it takes to order takeout.
  • It feels indulgent but somehow still light enough that you dont need a nap afterward.
02 -
  • Make the dressing first and let it sit while you chop everything else, the flavors meld and the garlic mellows just enough.
  • Do not dress the salad until youre ready to eat it or the lettuce will wilt and lose its crunch within minutes.
  • If your red onion tastes too sharp, soak the chopped pieces in ice water for five minutes and then drain them well.
  • Chop everything into similar sized pieces so each bite has a balanced mix of textures and flavors.
03 -
  • Use a sharp knife to chop everything into uniform pieces, it makes the salad easier to eat and more visually appealing.
  • Let the dressing come to room temperature before tossing if you made it ahead and refrigerated it, cold oil can feel heavy and dull on the palate.
  • If you want a creamier dressing, whisk in a tablespoon of mayonnaise or Greek yogurt along with the other ingredients.
  • Taste a piece of salami before you chop it, if its too salty, rinse it quickly under cold water and pat it dry.
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