This easy Chopped Italian Chicken Salad takes all the bold, savory flavors of your favorite Italian sub and transforms them into a protein-packed, ultra-flavorful, no-cook meal. Loaded with rotisserie chicken, pepperoni, salami, provolone, and veggies all tossed in a creamy pesto dressing. It’s perfect for easy lunches, summer dinners, meal prep, or picnics!
Contents
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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.
- Bold, Savory Flavors – Like your favorite Italian sub in salad form, it’s loaded with rich meats, tangy banana peppers and olives, creamy cheeses, and an herby pesto dressing.
Italian Chopped Chicken Salad Ingredients:
- Rotisserie Chicken – Using pre-cooked rotisserie chicken keeps this recipe quick and easy while adding tender, savory protein. A mix of chopped light and dark meat adds extra flavor and texture.
- Pepperoni & Salami – These classic Italian deli meats bring bold, salty, and slightly spicy notes that give the salad its “Italian sub” flavor profile.
- Provolone Cheese – A mild and creamy cheese that complements the tangy and savory elements.
- Cherry Tomatoes – Juicy and sweet, and adds a burst of freshness.
- Banana Peppers & Olives – These tangy mix-ins give the salad a briny, zesty kick that mimics the flavors of a classic Italian hoagie.
- Shaved Parmesan – Salty and nutty, Parmesan brings depth and a little extra umami.
- Mayo & Greek Yogurt – The creamy base for the dressing that balances richness with a hint of tang.
- Pesto – Adds fresh, herby flavor with garlic, basil, and cheese. An easy way to elevate the dressing.
- Red Wine Vinegar – A splash of acidity to tie everything together and keep the salad from feeling too heavy.
Dietary Substitutions and Allergy-Friendly Swaps:
- To make Gluten-Free: This recipe is naturally gluten-free! Just be sure to double-check your deli meats, pesto, and other store-bought ingredients to ensure they’re certified gluten-free. Serve with gluten-free crackers (I love Milton’s Crispy Sea Salt Gluten-Free Crackers).
- To make Dairy-Free: Swap the provolone and shaved Parmesan for dairy-free cheese alternatives. You can also replace the Greek yogurt with a plant-based yogurt (coconut and almond milk based yogurts both work well in this recipe).
- To make Egg-Free: Use an egg-free mayonnaise alternative (like Follow Your Heart Vegenaise), and confirm that your other pre-packaged ingredients are egg-free too.
- To make Low-Carb / Keto-Friendly: This salad is naturally keto-friendly! Packed with protein, healthy fats, and low-carb ingredients. Serve it with celery sticks, cucumber rounds, or wrapped in a low-carb tortilla.
How to Make Chopped Italian Chicken Salad:
- Step 1: 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.
- Step 2: Make the dressing
- In a small bowl, whisk together mayo, Greek yogurt, pesto, red wine vinegar, salt, and pepper until smooth and creamy.
- Step 3: Combine
- Pour the dressing over the chopped ingredients and toss well until everything is evenly coated.
- Step 4: 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 for Making Italian Chicken Salad:
- 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!
- Adjust to Taste – Like it spicier? Add a pinch of red pepper flakes or chopped hot peppers. Want more tang? Toss in a few extra banana peppers, olives, or a splash of red wine vinegar.
- Serve It Your Way – Enjoy it on its own, wrapped in lettuce or tortillas, scooped with crackers, or piled onto toasted bread for a quick sandwich.
Make Ahead & Storage:
- Make Ahead: This chopped chicken salad is a great make-ahead option for meal prep or entertaining. (It may even taste better the next day!) Prepare, refrigerate, and serve within 2 days for freshest flavor.
- 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.
Italian Chicken Salad FAQ’s:
Can I make this chicken salad ahead of time?
Yes! It’s actually better after a few hours in the fridge. The flavors meld together beautifully. Just store it in an airtight container and enjoy within 3–4 days.
Can I use another type of chicken?
Absolutely! While rotisserie chicken is convenient, you can use any cooked, chopped chicken you have on hand, including grilled or baked.
Is this salad spicy?
This chicken salad has a very mild kick from the pepperoni and banana peppers, but nothing too spicy. If you would like to make it spicier, add a pinch of red pepper flakes or chopped hot peppers.
Can I make this low-sodium?
Yes! Choose low-sodium deli meats and cheeses, and skip or reduce the olives and Parmesan. Taste and adjust the seasoning at the end.
5 More Picnic-Friendly Recipes You Will Love:
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- Easy Vintage Tuna Pasta Salad
- Easy Southern-Style Pimento Cheese BLT Sandwich
- Decadent Whipped Blue Cheese Dip with Bacon, Fig Jam, & Toasted Walnuts
- Creamy Dill Pickle Pasta Salad with Bacon & Cheddar
Tried This Chopped Italian Chicken Salad recipe? 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 creamy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.
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
Tried this recipe?Let me know how it was!
