Deli Chop Chicken Salad

I love taking this Deli Chop Chicken Salad to the beach or pool parties. It’s make-ahead friendly, which means you can spend less time in the kitchen and more time with your family and friends!

This chicken salad is easy to make and super flavorful. It starts with a light and creamy dressing made with mayonnaise and Greek yogurt, both of which help to bind everything together and add richness. You’ll then whisk in some olive oil, red wine vinegar, Dijon mustard, lemon, garlic, fresh oregano, and seasonings for even more flavor.

I like to use pre-cooked chicken breasts for this recipe, but you can also use store-bought rotisserie chicken to save time. I add in a ton of veggies like red bell peppers, red onions, grape tomatoes, and green cabbage, but you can customize it based on what’s in your fridge. It would be totally delicious with other colorful bell peppers, Sun Gold tomatoes, or red cabbage too. I add in diced salami and provolone cheese as a nod to a classic deli sandwich, plus pepperoncini, which add a spicy, tangy flavor.

It is best to let the whole salad rest for about an hour so that the flavors can really meld together before serving. I love to eat this Deli Chop Chicken Salad with jalapeño chips for scooping or lettuce cups. Of course, you can just eat it with a fork straight from the container. It will keep in the fridge for up to four days, which makes it the perfect recipe for lazy summer days.

Ingredients:

• Mayonnaise
• Plain Greek Yogurt
• Extra-Virgin Olive Oil
• Red Wine Vinegar
• Dijon Mustard
• Lemon Juice
• Lemon Zest
• Garlic Cloves
• Fresh Oregano
• Kosher Salt
• Crushed Red Pepper Flakes
• Freshly Ground Black Pepper
• Cooked Chicken (Grilled or Rotisserie)
• Red Bell Peppers
• Red Onions
• Grape Tomatoes
• Green Cabbage
• Salami
• Provolone Cheese
• Pepperoncini
• Flat-Leaf Parsley

step-by-step:

Step One: make the creamy dressing

In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, olive oil, red wine vinegar, mustard, lemon juice and zest, garlic, oregano, salt, red pepper flakes, and black pepper until smooth.

step two: assemble the salad

Add the chicken, bell peppers, red onions, tomatoes, cabbage, salami, provolone cheese, pepperoncini, and parsley to the bowl with the dressing. Toss until everything is well coated and creamy. Add more salt and pepper to taste, if desired.

step three: chill and serve

Refrigerate for at least 1 hour before serving to achieve the best flavor. Serve with jalapeño chips for scooping or spoon into lettuce cups or wraps.

recipe faqs:

Whether you’re hanging at home or going to the beach this summer, I hope y’all enjoy this Deli Chop Chicken Salad! Comment below once you try it!

looking for more ways to prep chicken for lunch? try these recipes!

Spicy Coconut Grilled Chicken Lettuce Wraps

Clayton’s Favorite Chicken Salad

Easy Greek-Inspired Rotisserie Chicken Bowls

5 from 6 votes

Deli Chop Chicken Salad

Prep: 15 minutes mins

Resting Time: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 8

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Ingredients 

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For the Creamy 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)
• ▢ 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
• ▢ 1½ 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

Instructions 

Make the Creamy Dressing:

• In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, olive oil, red wine vinegar, mustard, lemon juice and zest, garlic, oregano, salt, red pepper flakes, and black pepper until smooth.

Assemble the Salad:

• Add the chicken, bell peppers, onions, tomatoes, cabbage, salami, provolone cheese, pepperoncini, and parsley to the bowl with the dressing. Toss until everything is well coated and creamy. Add more salt and pepper to taste, if desired.

Chill & Serve:

• Refrigerate for at least 1 hour before serving to achieve the best flavor. Serve with jalapeño chips for scooping or spoon into lettuce cups or wraps.

Nutrition

Calories: 374kcal, Carbohydrates: 7g, Protein: 32g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 90mg, Sodium: 764mg, Potassium: 473mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1399IU, Vitamin C: 41mg, Calcium: 225mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 8

Calories: 374

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Photography and styling by Eat Love Eats.