Italian Chopped Chicken Salad Recipe

0 1 3 minutes read

I eat a lot of salads this time of year. Actually, I eat salads in most seasons! This Italian chopped salad skips the lettuce and adds Italian flavor grinders to the 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 small grocery store or Italian restaurant you’ve probably had an Italian grinder sandwich. They are known for their saltiness, their delicious fatty flavor and lots of crunch from the vegetables. And while I eat grains now, at any time I can load up on veggies or protein instead.

The Italian chopped salad recipe is similar to all the flavors of the sub sandwich, but without the bread. Some of the recipes I’ve seen add meat, banana peppers, and dressing to shredded lettuce. Although I work for vegetables and eat a lot of salads, I wanted to try something different.

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

Making an Italian Chopped Chicken Salad

At first glance the ingredient list may seem a little long, but really, this recipe comes together quickly. It requires a bit of knife work (it’s called chopping!), but this helps blend the flavors better. You don’t get a big piece of anything, but a variety of flavors that are all over the place.

Shredded chicken soaks the chicken very well to give it that extra bit of that classic shredded texture.

Adjust to Taste

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

I also included two types of cheese. I recommend using both feta and provolone because they provide subtly different flavors that add to the total flavor bomb here. Or you can use one of both and double the amount if you like.

I also like to use freshly cracked black pepper for this. When freshly cracked peppercorns release their aromatic oils that give dishes a great flavor. Sometimes I’ll also finish with Maldon flaky sea salt for extra texture and enhanced flavor.

How to Serve an Italian Chopped Salad

You can eat this with a fork (It’s so good!). However, it also works as a filler or dip. Serve it over chopped leafy greens or iceberg lettuce for extra crunch. It also works well as a filling for lettuce wraps or in a sandwich on sourdough bread.

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

Here’s how to do it!

Italian Grinder Chopped Chicken Salad

This tastes like an Italian grill sandwich but without the bread! It’s high in protein and full of flavor.

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

In a small bowl or glass measuring cup, mix all the dressing ingredients until smooth.
Taste and adjust as needed. Dressing should have a sad kick.
In a large bowl, combine chicken, salami, pepperoni, provolone, feta, tomatoes, banana peppers, and red onion.
Pour more of the dressing over the salad and toss well to coat evenly. Add 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

Price per serving (1 serving)

Calories 442
Calories from Fat 324

% Daily Value*

Oil it’s 36g55%

Saturated Fat 11g69%

Trans fat 0.3g

Polyunsaturated fat 11g

Monounsaturated fat 12g

Cholesterol 88 mg29%

Sodium 1157 mg50%

Potassium 332 mg9%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Proteins 24g48%

Vitamin A 306 IU6%

Vitamin C 9 mg11%

Calcium 146mg15%

An instrument 1 mg6%

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

Shelf Life and Storage

The salad absorbs the dressing as it sits. Stir and add more dressing before serving if needed. It will keep for up to 4 days in an airtight container in the refrigerator.