I love taking this Deli Chop Chicken Salad to the beach, pool parties, or backyard picnics. It’s a true make-ahead salad, so you can spend less time in the kitchen and more time relaxing with family and friends.
This Deli Chop Chicken Salad is bright, crunchy, and creamy all at once. The dressing combines mayonnaise and plain Greek yogurt for a light but rich base, then builds flavor with extra-virgin olive oil, red wine vinegar, Dijon mustard, lemon juice and zest, garlic, and fresh oregano. A pinch of kosher salt, crushed red pepper flakes, and freshly ground black pepper round everything out.
For the chicken, you can use grilled chicken breasts, leftover cooked chicken, or rotisserie chicken for quick prep. The recipe calls for lots of finely diced vegetables—red bell pepper, red onion, grape tomatoes, and finely shredded green cabbage—for texture and color. Chopped salami and provolone cheese add a deli-style savoriness, and minced pepperoncini bring a spicy, tangy note. Finish with plenty of chopped flat-leaf parsley for freshness.
This salad benefits from a short rest in the fridge. Let it chill for at least an hour so the cabbage softens slightly and the dressing flavors meld. Serve with jalapeño chips for scooping, spoon it into lettuce cups, pile it into wraps, or simply enjoy it by the forkful straight from the container. It keeps well for up to four days in the refrigerator, making it ideal for meal prep and busy summer days.
Ingredients
For the Creamy Dressing
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced or grated
- 2 tablespoons chopped fresh oregano (or 1 teaspoon dried)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper, to taste
For the Salad
- 4 cups very small diced cooked chicken (grilled or rotisserie)
- 1 cup finely diced red bell pepper
- 1/2 cup finely diced red onion
- 1 1/2 cups quartered grape tomatoes
- 2 cups finely shredded green cabbage
- 4 ounces salami, finely chopped
- 6 ounces provolone cheese, finely chopped
- 1/2 cup drained and minced pepperoncini
- 1/2 cup chopped flat-leaf parsley
Step-by-step
Step One: Make the creamy dressing
In a large mixing bowl, whisk together the mayonnaise and Greek yogurt until smooth. Add the olive oil, red wine vinegar, Dijon mustard, lemon juice and zest, minced garlic, chopped oregano, kosher salt, crushed red pepper flakes, and freshly ground black pepper. Whisk until the dressing is fully combined and silky.
Step Two: Assemble the salad
Add the diced chicken, red bell pepper, red onion, quartered grape tomatoes, shredded cabbage, chopped salami, provolone, minced pepperoncini, and chopped parsley to the bowl with the dressing. Toss gently but thoroughly so every piece is evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
Step Three: Chill and serve
Refrigerate the salad for at least 1 hour before serving for the best flavor and texture. When ready to serve, scoop with jalapeño chips, spoon into lettuce cups, or tuck into wraps. The salad holds well in the refrigerator for up to four days.
Recipe FAQs
What kind of chicken can I use?
Grilled chicken breasts, shredded or diced leftover chicken, or store-bought rotisserie chicken all work well. Note that one rotisserie chicken typically yields about 3 to 3½ cups of diced chicken, so you may need two depending on how much meat you want.
How long should the salad rest?
Allow the salad to chill in the refrigerator for at least one hour. This resting time softens the cabbage slightly and lets the dressing flavors meld, improving the overall taste.
Recipe details
- Prep time: 15 minutes
- Resting time: 1 hour
- Total time: 1 hour 15 minutes
- Servings: 8
Nutrition (per serving, approximate)
Calories: 374 kcal; Carbohydrates: 7 g; Protein: 32 g; Fat: 24 g; Saturated fat: 8 g; Polyunsaturated fat: 6 g; Monounsaturated fat: 9 g; Trans fat: 0.02 g; Cholesterol: 90 mg; Sodium: 764 mg; Potassium: 473 mg; Fiber: 2 g; Sugar: 3 g; Vitamin A: 1399 IU; Vitamin C: 41 mg; Calcium: 225 mg; Iron: 2 mg.
Nutrition information is automatically calculated and should be used as an approximation.
Whether you’re packing it for the beach, the park, or a simple lunch at home, this Deli Chop Chicken Salad is a versatile, crowd-pleasing option. It travels well, can be made in advance, and is easy to customize with your favorite vegetables and deli additions. If you try it, leave a comment to share how you served it and any tweaks you loved.
More ideas for prepping chicken for lunch
Spicy Coconut Grilled Chicken Lettuce Wraps · Clayton’s Favorite Chicken Salad · Easy Greek-Inspired Rotisserie Chicken Bowls
Photography and styling by Eat Love Eats.