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Deli Chop Chicken Salad Recipe

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4.2 from 9 reviews

This Deli Chop Chicken Salad is a flavorful and satisfying dish featuring tender cooked chicken combined with fresh vegetables, savory salami, and provolone cheese, all tossed in a creamy, zesty dressing made from mayonnaise, Greek yogurt, herbs, and lemon. Perfectly chilled, it makes an excellent hearty lunch or light dinner served with chips, lettuce cups, or wraps.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (using pre-cooked chicken)
  • Total Time: 1 hour 15 minutes (including chilling time)
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Salt

Ingredients

Dressing

  • ⅓ cup mayonnaise
  • ⅓ 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)
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • Freshly ground black pepper, to taste

Salad

  • 4 cups very small diced cooked chicken (grilled or rotisserie)
  • 1 cup finely diced red bell pepper
  • ½ cup finely diced red onion
  • 1½ cups quartered grape tomatoes
  • 2 cups finely shredded green cabbage
  • 4 ounces salami, finely chopped
  • 6 ounces provolone cheese, finely chopped
  • ½ cup drained and minced pepperoncini
  • ½ cup chopped flat-leaf parsley

Instructions

  1. Make the Creamy Dressing: In a large mixing bowl, whisk together mayonnaise, Greek yogurt, olive oil, red wine vinegar, Dijon mustard, lemon juice, lemon zest, garlic, oregano, kosher salt, crushed red pepper flakes, and freshly ground black pepper until the dressing is smooth and well combined.
  2. Assemble the Salad: Add the very small diced cooked chicken, finely diced red bell pepper, finely diced red onion, quartered grape tomatoes, finely shredded green cabbage, finely chopped salami, provolone cheese, minced pepperoncini, and chopped parsley to the bowl with the dressing. Toss everything thoroughly until well coated and creamy. Adjust salt and pepper to taste as needed.
  3. Chill & Serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and develop fully. Serve chilled with jalapeño chips for scooping or spoon it into lettuce cups or wraps as desired.

Notes

  • Use grilled or rotisserie chicken for convenience and flavor.
  • Finely dice all vegetables and meat to ensure even distribution and ease of eating.
  • Adjust the amount of crushed red pepper flakes according to your heat preference.
  • This salad can be made a day in advance; flavors improve after sitting overnight.
  • Serve with your choice of crunchy chips, tortilla wraps, or fresh lettuce cups for versatile plating options.

Find it online: https://cheftinaskitchen.com/deli-chop-chicken-salad-recipe/