Italian Chopped Chicken Salad Recipe

I eat a lot of salads this time of year. Actually, I eat salads for most of the seasons! This Italian chopped salad skips the lettuce and adds Italian grinder flavors to chicken instead. It’s high in protein and my family can’t get enough!

Italian Grinder Chopped Salad

If you’ve ever been to a sub shop or Italian restaurant you’ve probably had an Italian grinder sandwich. They’re known for their salty, tangy flavor with satisfying fats and lots of crunch from veggies. And while I do eat some grains now, anytime I can load up on veggies or protein instead I’m all in.

When Should We Rely on Observational Studies?

Cucumber Sandwich Bites (Grain-Free Options)

An Italian chopped salad recipe is like all of the flavors of the sub sandwich, but without the bread. Some of the recipes I’ve seen add the meat, banana peppers, and dressing to chopped lettuce. While I’m all for veggies and eat lots of salads, I wanted to try something a little different.

The result is this spin on chicken salad. It still has a mayo base, but it has Italian flavors instead.

Making Italian Chopped Chicken Salad

At first glance the ingredients list might look a little long, but truly, this recipe comes together quickly. It does require a little knife work (it’s called chopped after all!), but this helps combine the flavors better. You’re not getting a big chunk of anything, but a variety of flavors packed throughout.

The shredded chicken absorbs the chicken really well to give this more of that classic chopped grinder texture.

Tweak to Taste

If you’re like me you might love pickled things and tangy tastes. Feel free to add an extra splash of banna pepper juice or red wine vinegar if you want more tang here. And if you don’t have salami, any similar meat will work. Ham, prosciutto, or spicy pepperoni are all great ideas.

I’ve also included two different types of cheeses. I recommend using both the feta and provolone because they offer subtly different flavors and textures that add to the overall flavor bomb here. Or you can just use one of the two and double the amount if preferred.

I also like to use freshly cracked black pepper for this. When peppercorns are freshly cracked they release their fragrance volatile oils that give dishes a major flavor boost. Sometimes I’ll also finish with Maldon flaky sea salt for more texture and enhanced flavor.

How to Serve Italian Chopped Salad

You could eat this by the forkful (it’s SO good!). However, it also works as a filling or dip. Serve it over chopped leafy greens or even iceberg lettuce for maximum crunch. It also works well as filling in a lettuce wrap or in a sandwich with sourdough bread.

Or just use it as a dip with some healthy crackers or fresh veggies like sliced cucumbers, bell peppers, carrots, or celery sticks.

Here’s how to make it!

Italian Grinder Chopped Chicken Salad

This tastes just like an Italian grinder sandwich but without the bread! High in protein and full of flavor.

2 cups shredded cooked chicken
¼ lb salami or soppressata (diced)
¼ lb pepperoni (diced)
¼ cup provolone cheese (thick-sliced and diced)
¼ cup crumbled feta cheese
⅔ cup grape tomatoes (diced)
⅓ cup banana peppers (diced)
½ red onion (thinly sliced or diced)

In a small bowl or glass measuring cup, whisk together all dressing ingredients until smooth.
Taste and adjust as needed. The dressing should have a tangy kick.
In a large bowl, combine the chicken, salami, pepperoni, provolone, feta, tomatoes, banana peppers, and red onion.
Pour most of the dressing over the salad and toss well to evenly coat. Add the remaining dressing if needed.
Serve immediately or store in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Italian Grinder Chopped Chicken Salad

Amount Per Serving (1 serving)

Calories 442
Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 11g69%

Trans Fat 0.3g

Polyunsaturated Fat 11g

Monounsaturated Fat 12g

Cholesterol 88mg29%

Sodium 1157mg50%

Potassium 332mg9%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 24g48%

Vitamin A 306IU6%

Vitamin C 9mg11%

Calcium 146mg15%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Shelf Life and Storage

The salad absorbs dressing as it sits. Stir and add a little extra dressing before serving if needed. It will last up to 4 days in an airtight container in the fridge.