Italian Deli Chopped Chicken Salad

My aunt Lena ran this tiny Italian deli in Boston where the air always smelled like salami and sharp provolone. Every Saturday she would make these chopped salads from whatever was left over behind the counter. I watched her dump handfuls of ingredients into a big metal bowl without measuring anything.

Last summer I made this for my neighbors rooftop potluck. Three people asked for the recipe before they even finished their plates. Theres something about the combo of cold crisp lettuce against the rich salami and cheese that just works.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, just shred it into bite sized pieces
• 3 oz Italian salami: The cured pork adds this incredible salty depth that fresh meat just cannot replicate
• 3 oz provolone cheese: Go for the sharp aged stuff, mild provolone disappears in all these bold flavors
• 6 cups chopped romaine lettuce: Iceberg works too but romaine holds up better and has more personality
• 1 cup cherry tomatoes: They burst when you bite into them, letting little pockets of juice mix with the dressing
• 1/2 cup red onion: Soak the chopped onion in ice water for ten minutes if raw onion is too intense for you
• 1/2 cup pepperoncini: These tangy peppers are what makes it taste like an actual Italian deli counter
• 1/2 cup cucumber: Adds this fresh cool crunch that balances all the heavy rich elements
• 1/4 cup extra virgin olive oil: Do not use cheap oil here, you can really taste the difference
• 2 tbsp red wine vinegar: Provides the perfect acidic backbone that cuts through all the fat
• 1 tbsp Dijon mustard: Helps the dressing emulsify so it does not separate on you
• 1 garlic clove: One clove is plenty, you want it to enhance not overwhelm
• 1 tsp dried oregano: Dried actually works better than fresh here since it distributes evenly
• 1/2 tsp dried basil: Keep this subtle, just a whisper of herb in the background
• 1/2 tsp sugar: Just enough to balance the vinegar and take the edge off
• 1/2 tsp kosher salt and 1/4 tsp black pepper: Adjust at the end since the salami is already pretty salty

Instructions

Whisk together your dressing first:

Combine the olive oil, red wine vinegar, Dijon, garlic, oregano, basil, sugar, salt, and pepper in a small bowl. Whisk vigorously until it thickens slightly and looks creamy instead of separated.

Prep all your vegetables:

Chop the romaine into bite sized pieces, halve the cherry tomatoes, dice the red onion into tiny cubes, slice the pepperoncini into rings, and dice the cucumber. The key is making everything roughly the same size so you get multiple flavors in every forkful.

Combine everything in a large bowl:

Add the lettuce, tomatoes, onion, pepperoncini, cucumber, chicken, salami, and provolone to your biggest salad bowl. Pour the dressing over the top and toss thoroughly until every single piece is coated.

Save

My cousin would stand at Lenas counter eating this straight from the prep bowl while customers waited. She said it tasted better that way.

Making It Your Own

Sometimes I swap in turkey or even thick sliced ham when I am out of salami. The spirit of the salad is about combining contrasting textures and flavors, not following rules. Pepperoni works too but it is spicier, so dial back the pepperoncini if you go that route.

What To Serve Alongside

A hunk of crusty Italian bread is basically mandatory. I also love this with a simple minestrone or even just some marinated olives on the side. The wine pairing is important too, something bright and acidic like a Pinot Grigio cuts right through the rich ingredients.

Storage And Meal Prep

This keeps surprisingly well if you are smart about it. Store the dressing separately and keep the undressed salad in an airtight container with a paper towel on top to absorb excess moisture. Everything will stay crisp for a solid two days.

• Give everything a quick toss before serving the next day
• The flavors actually get better after sitting overnight
• Add fresh pepperoncini right before eating to maintain that crunch

Save

Every time I make this now, I can hear Lena laughing from behind that deli counter.

Recipe FAQs

→ 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 everything together just before serving to maintain the crisp texture of the vegetables and lettuce.

→ What can I substitute for the salami?

You can replace the salami with capicola, prosciutto, or even cooked bacon for a different flavor profile. For a lighter option, use turkey pepperoni or omit the cured meat entirely and add more vegetables like roasted red peppers or artichoke hearts.

→ Is the dressing make-ahead friendly?

Absolutely! The dressing actually benefits from sitting for 30 minutes to an hour before serving, as this allows the flavors to meld together. Store it in a sealed jar or container in the refrigerator for up to a week and give it a good shake or whisk before using.

→ How do I store leftovers?

Store leftover salad components separately from the dressing in the refrigerator. The dressed salad is best enjoyed immediately as the lettuce will wilt over time. When properly stored separately, ingredients will keep for 2-3 days.

→ Can I grill the chicken instead of using cooked chicken?

Definitely! Grilling chicken breasts adds a wonderful smoky flavor that complements the Italian deli ingredients. Season your chicken with Italian herbs, salt, and pepper before grilling. Let it rest for 5 minutes before chopping to retain juices.

→ What other vegetables work well in this salad?

Feel free to add sliced black olives, roasted red peppers, fresh basil leaves, or marinated artichoke hearts. Radishes, bell peppers, or fresh spinach also make excellent additions while maintaining the Italian-American deli theme.