Italian Chopped Chicken Salad Recipe

I eat a lot of salads this time of year. Actually, I eat salads for most of the seasons! This Italian chopped salad skips the lettuce and adds Italian grinder flavors to 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 sub shop or Italian restaurant you’ve probably had an Italian grinder sandwich. They’re known for their salty, tangy flavor with satisfying fats and lots of crunch from veggies. And while I do eat some grains now, anytime I can load up on veggies or protein instead I’m all in.

An Italian chopped salad recipe is like all of the flavors of the sub sandwich, but without the bread. Some of the recipes I’ve seen add the meat, banana peppers, and dressing to chopped lettuce. While I’m all for veggies and eat lots of salads, I wanted to try something a little different. 

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

Making Italian Chopped Chicken Salad

At first glance the ingredients list might look a little long, but truly, this recipe comes together quickly. It does require a little knife work (it’s called chopped after all!), but this helps combine the flavors better. You’re not getting a big chunk of anything, but a variety of flavors packed throughout. 

The shredded chicken absorbs the chicken really well to give this more of that classic chopped grinder texture. 

Tweak to Taste

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

I’ve also included two different types of cheeses. I recommend using both the feta and provolone because they offer subtly different flavors and textures that add to the overall flavor bomb here. Or you can just use one of the two and double the amount if preferred. 

I also like to use freshly cracked black pepper for this. When peppercorns are freshly cracked they release their fragrance volatile oils that give dishes a major flavor boost. Sometimes I’ll also finish with Maldon flaky sea salt for more texture and enhanced flavor. 

How to Serve Italian Chopped Salad 

You could eat this by the forkful (it’s SO good!). However, it also works as a filling or dip. Serve it over chopped leafy greens or even iceberg lettuce for maximum crunch. It also works well as filling in a lettuce wrap or in a sandwich with sourdough bread. 

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

Here’s how to make it!

Shelf Life and Storage

The salad absorbs dressing as it sits. Stir and add a little extra dressing before serving if needed. It will last up to 4 days in an airtight container in the fridge.

More Chicken Salad Variations

What are some of your favorite recipes that reinvent classic foods? Share in the comments!