There’s something about a classic Italian deli sandwich that hits every craving—especially when you’re pregnant and thinking about lunch at 10 a.m. That’s exactly where this recipe was born: me, pregnant, craving an Italian sandwich I couldn’t stop thinking about, but wanting something I could make ahead and keep in the fridge for a few days.
This Italian Chicken Salad is that craving, transformed into something ultra-flexible. You can serve it straight out of the bowl like a briny, herb-laced chicken salad (a dreamy lunch on its own), or pile it onto toasted Italian rolls with provolone, pesto, mayo, and crisp romaine for the ultimate Italian-style sandwich
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Whether you’re meal prepping for the week, building a lunch board for guests, or just need a no-cook dinner idea, this salad has your back. It’s high-protein, packed with flavor, and holds up beautifully in the fridge. Plus, it’s one of those recipes that tastes even better the next day.
Not into a sandwich? Serve it wrapped in lettuce or a slice of provolone as a snack…I’ve done both and 10/10 recommend!!
Why You’ll Love This Recipe
- ✅ Made with rotisserie chicken for ease
- ✅ Packed with Italian pantry favorites like olives, banana peppers, and artichokes
- ✅ Customizable—turn it into sandwiches, wraps, or even a pasta salad
- ✅ Easy to meal prep, picnic-friendly, and super craveable
Let’s Talk Flavor
This salad is like a love letter to the Italian deli counter. It’s briny, a little tangy, herby, and full of texture thanks to the artichokes, olives, diced banana peppers, and salami. I skip the romaine in the mix so it doesn’t wilt in the fridge—then add it fresh if I’m turning it into sandwiches. The dressing is nothing fancy—just your favorite premade Italian dressing (I love the one from Trader Joe’s)—but with all the other ingredients doing the heavy lifting, that’s all you need.
The Sandwich Version
If you’re going all in, toast up some Italian rolls, smear on a little mayo and pesto, add a slice of provolone, a bit of shredded romaine, and a big scoop of this salad. Press it together and you’ve got a deli-style sandwich that’s just as good (if not better) than your local spot.
I recommend making a big batch of the salad and using it throughout the week—on bread, over greens, stuffed in a pita, or eaten straight from the bowl with crackers.
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Italian Chicken Salad (with Sub Option)
Ingredients
For the Salad
- 1 whole rotisserie chicken shredded, skin removed
- 1 cup chopped marinated or brined artichoke hearts
- 1/2 cup Kalamata or Castelvetrano olives quartered or chopped
- 1/2 cup quartered cherry tomatoes
- 1/2 cup diced banana peppers
- 1/2 large red onion or 1 small red onion diced
- 1/2 cup cubed salami about 4 oz, feel free to sauté until crispy if preferred
- Handful of fresh basil thinly sliced
- 1 bunch of oregano chopped
- 1/2 cup premade Italian dressing or more to taste
For the Sandwiches
- 4 Italian rolls
- Pesto to taste (use your favorite store bought or homemade recipe)
- Mayo to taste
- 8 slices provolone cheese 2 per sub
- Shredded romaine to taste
Directions
- Add the shredded rotisserie chicken to a large mixing bowl. Add the chopped artichoke hearts, olives, tomatoes, banana peppers, red onion, and cubed salami with a pinch of salt and pepper.
- Add the chopped basil and oregano.
- Drizzle in the Italian dressing and toss to coat evenly. Taste and add more dressing if you’d like.
- Chill for 15–30 minutes to let the flavors come together, or serve right away.
To Make Sandwiches:
- Toast the Italian rolls if desired. Spread pesto and mayo on the rolls to taste. Add shredded romaine and a slice of provolone cheese to each. Spoon a generous amount of the chicken salad on top, then close up and serve!!
Rate & Review
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