Italian Deli Chopped Chicken Salad

Standing at the deli counter last Tuesday, watching them slice through that spicy salami, I suddenly remembered this salad my neighbor used to make for summer block parties. She'd show up with this enormous ceramic bowl, and somehow it was always the first thing to disappear, even before the burgers came off the grill. The way the provolone catches the dressing, how the pepperoncini hit your tongue just rightit became one of those recipes I jotted down on the back of a grocery receipt and still keep tucked in my cookbook.

Last summer I made this for my sister's birthday picnic, doubling everything because my brother-in-law announced he was bringing three friends who'd just finished a half-marathon. They practically inhaled it, standing around the cooler with paper plates, asking if I'd added something secret to the dressing. Sometimes the simplest salads create the biggest moments around a table.

Ingredients

• 2 cups cooked chicken breast, chopped: Rotisserie chicken works perfectly here, just shred it into bite-sized chunks
• 3 oz Italian salami, chopped: The slight heat and saltiness is what makes this taste like a proper Italian sub
• 3 oz provolone cheese, diced: Go for the aged provolone if you can find itit adds this incredible depth
• 6 cups chopped romaine lettuce: Chop it into smaller pieces than you think you should
• 1 cup cherry tomatoes, halved: They burst when you bite down, releasing juice into the dressing
• 1/2 cup red onion, finely chopped: Soak the chopped onion in cold water for 10 minutes if you want it milder
• 1/2 cup sliced pepperoncini: These bring the bright, briny kick that ties everything together
• 1/2 cup cucumber, diced: Adds a fresh crunch that balances the rich meats and cheese
• 1/4 cup extra-virgin olive oil: The foundation that carries all those herbs and spices
• 2 tbsp red wine vinegar: Just enough acid to cut through the salami and cheese
• 1 tbsp Dijon mustard: This is what makes the dressing cling to every single ingredient
• 1 garlic clove, minced: One clove is plenty when it's raw in the dressing
• 1 tsp dried oregano: Dried herbs actually work better than fresh here because they distribute evenly
• 1/2 tsp dried basil: Adds that classic Italian flavor without overpowering everything else
• 1/2 tsp sugar: Just a touch to balance the vinegar and pepperoncini
• 1/2 tsp kosher salt: You might need less since the salami is already salty
• 1/4 tsp freshly ground black pepper: Grind it right before you make the dressing

Instructions

Whisk up the magic first:

In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, sugar, salt, and pepper. Whisk until it thickens slightly and looks like one cohesive thing instead of separate ingredients swirling around.

Build your foundation:

Pile the romaine, cherry tomatoes, red onion, cucumber, and pepperoncini into your biggest salad bowl. I learned to use a bowl larger than I think I need because tossing chopped salads takes room.

Layer the good stuff:

Scatter the chopped chicken, salami, and provolone over the vegetables. Don't mix it yetyou'll want that contrast when you first bring it to the table.

Bring it together:

Drizzle about three-quarters of the dressing over everything and toss gently with tongs. Taste and add more dressing if it needs it, though I've found this amount coats everything perfectly.

Final check:

Taste a bite with a little bit of everything in it. Add a pinch more salt or pepper if something feels missing, then serve right away while the lettuce still has that satisfying crunch.

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My dad started requesting this every Sunday after I finally got the ratios right during one of those experimental cooking phases where you make the same dish three times in a week. Now it's become this thing we make together, him chopping while I mix the dressing, talking about everything and nothing while the garlic scent fills the kitchen.

Make It Your Own

Some nights I swap in turkey breast when I want something lighter, or use sharp provolone when I'm craving more bite. Once I added roasted red peppers from a jar and it changed the whole profile in this beautiful smoky way. The template stays the same, but the variations keep it interesting every single time.

Serving Moments

This has become my go-to for impromptu dinners because it feels substantial but not heavy. I've served it alongside crusty bread (if we're not watching gluten), and it's also held its own as a main dish on hot evenings when turning on the oven feels like a punishment. The way the ingredients echo classic Italian flavors makes it welcome at almost any table.

Storage Wisdom

After discovering how sad soggy leftover salad can be, I started storing the components separately in the fridge. The dressing actually keeps for about a week in a sealed jar, and sometimes I make extra just to have on hand for other salads throughout the week. Everything else holds up beautifully for a day or two, ready to be tossed together at a moment's notice.

• Keep the pepperoncini separate until serving so they don't make everything too salty
• If the dressing separates in the fridge, let it sit at room temperature for 10 minutes then whisk again
• The salad tastes best at room temperature, so take it out of the fridge 20 minutes before serving

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Hope this becomes one of those recipes you find yourself making without even thinking about it, the one that shows up at potlucks and Sunday dinners and quiet Tuesday nights when you just need something that works.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare the dressing and chop all ingredients up to a day in advance. Store components separately in airtight containers in the refrigerator. Toss with dressing just before serving to maintain optimal texture and prevent sogginess.

→ What can I substitute for the salami?

You can replace the Italian salami with pepperoni, prosciutto, or capicola for similar salty cured meat flavors. For a lighter option, use grilled chicken or turkey bacon. The salad will still be delicious with just chicken and cheese if you prefer to skip cured meats entirely.

→ Is this salad gluten-free?

The base ingredients are naturally gluten-free, but you need to verify that your salami and any processed ingredients are certified gluten-free. Some cured meats contain gluten-based fillers or seasonings. The dressing ingredients are all gluten-free, making this an excellent option for those avoiding gluten when careful with ingredient selection.

→ How long does the dressing stay fresh?

The herb dressing will keep well in a sealed container in the refrigerator for up to one week. The oil and vinegar may separate over time—simply whisk again before using. This versatile dressing works beautifully on other salads and can even be used as a marinade for grilled meats.

→ Can I add other vegetables?

Absolutely! Sliced black olives, roasted red peppers, artichoke hearts, or fresh basil would all complement the Italian flavors beautifully. You could also add diced bell peppers, radishes for extra crunch, or even shredded carrots for color and sweetness.