This easy Italian Chicken Salad takes all the flavors of your favorite Italian sub and transforms them into a protein-packed, ultra-flavorful, no-cook chicken salad. Loaded with rotisserie chicken, pepperoni, salami, provolone, and veggies all tossed in a creamy pesto dressing.
Why You'll Love this Italian Chicken Salad:
- Quick & No-Cook: Using rotisserie chicken and deli staples means this chicken salad comes together in minutes. No stove or oven required.
- Like your favorite Italian sub in salad form, it's loaded with meats, banana peppers and olives, cheeses, and an herby pesto dressing.
Jump to:
Key Ingredients:
- Rotisserie Chicken: Pre-cooked rotisserie chicken keeps things quick and easy.
- Pepperoni & Salami: Classic Italian deli meats that give this salad salty, slightly spicy "Italian sub" vibes.
- Provolone Cheese: Mild and creamy.
- Veggies: All of the Italian sub classics, tomatoes, banana peppers, and olives. .
- Mayo & Greek Yogurt: A creamy dressing base.
- Pesto: Herby, garlicky, and loaded with basil.
Dietary Swaps:
- Gluten-Free: This salad is naturally gluten-free! Just double-check deli meats, pesto, and other packaged ingredients. Serve with gluten-free crackers (like Milton's).
- Egg-Free: Use an egg-free mayo (such as Vegenaise) and check labels on any pre-made ingredients.
- Low-Carb / Keto-Friendly: Naturally keto! High in protein and healthy fats. Serve with celery sticks, cucumber slices, or a low-carb tortilla.
How to Make Chopped Italian Chicken Salad:
- Prep the ingredients: Roughly chop rotisserie chicken (a mix of light and dark meat works best), pepperoni, salami, provolone, cherry tomatoes, banana peppers, and olives. Add all to a large mixing bowl.
- Make the dressing: In a small bowl, whisk together mayo, Greek yogurt, pesto, red wine vinegar, salt, and pepper until smooth and creamy.
- Combine: Pour the dressing over the chopped ingredients and toss well until everything is evenly coated.
- Chill & Serve: Cover and chill for at least 15-30 minutes before serving to let the flavors meld. Serve on its own, in a wrap, with crackers, or over a bed of lettuce.
Tips & Notes:
- Use a Mix of Light and Dark Chicken. A combination of both adds more flavor and moisture to the salad. If you prefer just one, that works too!
- So many ways to serve! Enjoy it on its own, wrapped in lettuce or tortillas, scooped with crackers, or piled onto toasted bread for a quick sandwich.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days. If salad has sat for a while, give it a quick stir before serving to refresh.
FAQ's:
Can I use a different type of chicken?
You can! Rotisserie chicken in convenient and contains both light and dark meat, but you can use any chopped cooked chicken you have on hand, great for using up leftovers!
Is this salad spicy?
This salad has a very very mild kick from the pepperoni and banana peppers, but it's more flavor than heat. If you would like to crank up the heat, you can use spicy salami and red pepper flakes.
More Picnic-Friendly Recipes You Will Love:
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- Easy Vintage Tuna Pasta Salad
- Easy Southern-Style Pimento Cheese BLT Sandwich
- Decadent Whipped Blue Cheese Dip with Bacon, Fig Jam, & Toasted Walnuts
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Recipe
Easy Chopped Italian Chicken Salad
This bold and flavorful Chopped Italian Chicken Salad transforms your favorite Italian sub into a no-cook, protein-packed meal. Loaded with rotisserie chicken, deli meats, cheeses, and veggies tossed in a creamy pesto dressing. It's perfect for summer lunches, meal prep, or picnics.
Ingredients
- 3 cups rotisserie chicken chopped (mix of light & dark meat)
- ½ cup chopped pepperoni
- ½ cup chopped salami
- ½ cup chopped provolone cheese
- ½ cup halved cherry tomatoes
- ¼ cup chopped banana peppers
- ¼ cup chopped olives black or green
- ¼ cup shaved Parmesan cheese
Creamy Pesto Dressing:
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1½ tablespoons pesto
- 1 teaspoon red wine vinegar
- Salt & black pepper to taste
Instructions
- Prep Ingredients: Roughly chop rotisserie chicken, deli meats, and the rest of your mix-ins.
- Make Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, pesto, red wine vinegar, salt, and pepper until smooth.
- Combine: In a large bowl, add the chicken, pepperoni, salami, provolone, cherry tomatoes, banana peppers, olives, and Parmesan. Toss gently to combine.
- Add Dressing: Pour the dressing over the salad and toss until everything is evenly coated.
- Serve or Chill: Enjoy immediately or chill in the fridge for 30 minutes to let flavors meld.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days. If it sits, just give it a quick stir before serving to redistribute the dressing.
- To Make Gluten-Free: This recipe is naturally gluten-free! Just double-check that your deli meats and store-bought ingredients (like pesto or mayo) are labeled gluten-free.
- To Make Low-Carb/Keto: Already low in carbs! Serve with celery sticks, low-carb wraps, or cucumber slices to keep this recipe keto-friendly.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 370kcalCarbohydrates: 5gProtein: 29gFat: 27gSaturated Fat: 9gCholesterol: 85mgSodium: 950mgFiber: 1gSugar: 2g
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Tried This Italian Chicken Salad? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this ultra-flavorful, easy recipe. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.
Must Love Garlic says
Such a great way to use rotisserie chicken and meal prep lunch!