Italian Deli Chopped Chicken Salad

Last summer my neighbor brought back an incredible chopped salad from this tiny Italian market in Brooklyn, and I could not stop thinking about that perfect bite of salami and provolone and tangy dressing. I spent weeks experimenting with ratios until my kitchen smelled like an Italian deli and my family started requesting it for dinner twice a week. Now it is the one salad that actually disappears faster than the main course.

I first made this for a potluck when I was short on time and needed something that felt special but did not require hours at the stove. Everyone kept asking what I put in the dressing, and the host actually texted me the next day saying her husband wanted it for his birthday dinner. There is something about those chopped textures that makes people keep coming back for just one more bite.

Ingredients

• 2 cups cooked chicken breast, chopped: Rotisserie chicken works perfectly here, or poach your own breasts earlier in the week for easy prep
• 3 oz Italian salami, chopped: Look for a salami with some nice fat marbling, it adds incredible depth and that authentic deli flavor
• 3 oz provolone cheese, diced: Go for a block you can cut yourself rather than pre-shredded, the texture difference is remarkable
• 6 cups chopped romaine lettuce: Romaine holds up beautifully against the hearty ingredients without getting soggy
• 1 cup cherry tomatoes, halved: They add little bursts of sweetness and juice that balance the salty elements perfectly
• 1/2 cup red onion, finely chopped: Soak the chopped onion in ice water for 10 minutes if you want it milder
• 1/2 cup sliced pepperoncini: These provide the essential tangy kick, plus their brine is amazing in the dressing
• 1/2 cup cucumber, diced: English cucumbers work best because they have fewer seeds and stay crisp longer
• 1/4 cup extra-virgin olive oil: The quality really matters here since it is the base of your dressing
• 2 tbsp red wine vinegar: Adds just the right amount of bright acidity to cut through the rich ingredients
• 1 tbsp Dijon mustard: This helps emulsify the dressing and gives it a subtle depth
• 1 garlic clove, minced: Use fresh garlic, never jarred, for the best aromatic punch
• 1 tsp dried oregano: Dried oregano actually works better than fresh here, it disperses more evenly throughout the dressing
• 1/2 tsp dried basil: Complements the oregano without overpowering the other flavors
• 1/2 tsp sugar: Just enough to balance the acid and bring all the flavors together
• 1/2 tsp kosher salt: Start with this and adjust, the salami already adds saltiness
• 1/4 tsp freshly ground black pepper: Grind it right before you make the dressing for maximum potency

Instructions

Whisk up the magic dressing first:

Combine olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, sugar, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens and turns cloudy, about 30 seconds of serious elbow grease.

Build your colorful base:

In your largest salad bowl, pile in the chopped romaine, cherry tomatoes, red onion, cucumber, and those crucial pepperoncini slices.

Add the hearty elements:

Scatter the chopped chicken, diced salami, and provolone over the vegetables so everything gets distributed evenly.

Give it that restaurant toss:

Drizzle about three quarters of the dressing over the salad and use tongs to lift and fold everything together gently. Add more dressing if it needs it, but remember you can always add more.

Taste and trust your palate:

Grab a fork and test a bite, then adjust with a pinch more salt or pepper if something feels missing.

Serve it while it sings:

Get this onto plates right away while everything is crisp and cold, maybe tuck a few extra pepperoncini on top for the people who love them.

Save Pin

This has become my go-to when friends come over for casual dinners because it looks impressive on the table but comes together so fast. Last week my friend actually asked for the dressing recipe before she even finished her first plate.

Making It Your Own

Sometimes I swap in turkey breast or ham when I want something lighter, and once I used sharp provolone which gave the whole salad this incredible depth. The beauty of a chopped salad is how forgiving it is, as long as you keep that balance of creamy, crunchy, salty, and tangy.

The Perfect Make-Ahead Strategy

I learned to chop all the vegetables and proteins the night before and store them in separate containers in the fridge. The dressing actually gets better after a few hours in the refrigerator, so whisk it up in the morning and let it hang out until dinner time.

What To Serve Alongside

Grilled garlic bread is the obvious choice here, letting people soak up that extra dressing at the bottom of their bowls. I have also served it alongside a simple minestrone soup for a complete Italian-inspired meal that feels like something you would order at your favorite neighborhood spot.

• A chilled glass of Pinot Grigio cuts through the richness beautifully
• Sparkling water with a lemon wedge works perfectly if you are not drinking
• Save any leftover dressing, it is amazing on a sandwich the next day

Save Pin

This salad has become one of those recipes I can make with my eyes closed, yet it still makes me excited every single time I sit down to eat it.

Recipe Help & FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the dressing and chop ingredients up to 24 hours in advance. Store components separately in airtight containers and toss just before serving to keep everything crisp and fresh.

→ What can I substitute for the salami?

You can use prosciutto, mortadella, or capicola instead of salami. For a lighter option, try grilled chicken or turkey bacon. The flavor profile will shift slightly but remain delicious.

→ Is this salad gluten-free?

It can be gluten-free if you verify that your salami and all dressing ingredients are certified gluten-free. Some processed meats contain gluten-based additives, so always check labels carefully.

→ How should I store leftovers?

Store leftover salad without dressing in an airtight container for up to 2 days. Keep dressing separate and add just before eating. The lettuce may wilt slightly but flavors will continue to develop.

→ Can I use a different cheese?

Mozzarella, fontina, or asiago work well as substitutes. Fresh mozzarella adds creaminess while aged provolone provides sharper flavor. Choose based on your preference for mild or bold taste.

→ What protein alternatives work best?

Grilled turkey breast, roasted pork, or even chickpeas for a vegetarian version all complement the Italian flavors. Adjust seasoning accordingly as different proteins bring varying levels of saltiness.