Deli Chop Chicken Salad
Servings: 8
Ingredients
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