The moment I took that first forkful of this Chicken Antipasto Salad, I felt like I was on a leisurely Italian patio.

The juicy rotisserie chicken mingled with salty salami and pepperoni, all brightened by tangy feta and banana peppers.

It’s the perfect blend of deli flavors and fresh veggies—every bite reminds me why simple salads can be so irresistible.

Why You’ll Love This Recipe

All your favorites in one bowl – Rotisserie chicken, deli meats, and two cheeses create a hearty base.

Bold Italian flavors – Pepperoni, salami, and feta deliver that familiar savory punch you crave.

Quick assembly – Just toss ingredients with a zesty red wine vinaigrette, and you’re ready.

Make-ahead friendly – Keeps well for up to four days, making it perfect for meal prep or leftovers.

What You’ll Need (Ingredient Highlights)

Rotisserie chicken – Already tender and seasoned; shredding speeds up prep.

Salami or soppressata & pepperoni – Dice into bite-size pieces for a savory, meaty bite.

Provolone & feta – A creamy duo: provolone melts slightly, while feta adds a tangy crumble.

Grape tomatoes & banana peppers – Juicy sweetness from tomatoes meets mild, vinegary heat from peppers.

Red onion – Thin slices lend a sweet, sharp crunch that balances the meats and cheeses.

Mayonnaise & Parmesan – Combine for a rich base in the dressing.

Red wine vinegar & banana pepper juice – Give the dressing a bright, tangy kick.

Pro Tips Before You Start

Use cold chicken – Chilled rotisserie chicken shreds neatly and stays juicy.

Dice meats uniformly – Keeping salami and pepperoni similar in size ensures an even flavor in every bite.

Adjust pepper juice sparingly – Start with one tablespoon and add more to suit your tang tolerance.

Chill overnight – Letting the salad sit enhances flavors and allows the dressing to meld.

How to Make Chicken Antipasto Salad

Step 1: Whisk the Dressing

Combine mayonnaise, grated Parmesan, red wine vinegar, banana pepper juice, oregano, and garlic powder in a bowl.

Season with salt and freshly cracked pepper.

Taste and adjust until it sings with balanced tang and creaminess.

Step 2: Prep the Salad Base

In a large bowl, combine shredded rotisserie chicken, diced salami or soppressata, diced pepperoni, sliced red onion, halved grape tomatoes, and sliced banana peppers.

Add thick-sliced provolone and crumbled feta.

Step 3: Toss with Dressing
Pour most of the dressing over the salad ingredients.

Toss gently to coat every piece.

If needed, drizzle any remaining dressing until everything is lightly glazed but not soggy.

Step 4: Store or Serve
Transfer to an airtight container and refrigerate for up to four days.

Serve cold with fresh veggies, crunchy crackers, or tortilla chips.

For a hearty lunch, pile it onto a soft sandwich roll.

What to Serve It With

Vegetable crudités – Crisp celery, bell peppers, and cucumber spears are perfect for scooping.

Crackers or crostini – A toasted baguette slice or your favorite crackers add an extra crunch.

Tortilla chips – Ideal for a casual, chip-instead-of-bread experience.

Sandwich bread – Turn this salad into a deluxe sub or wrap for an easy dinner.

Variations / Substitutions

Cheese swap – Use shredded mozzarella or crumbled goat cheese instead of provolone or feta.

Meat changes – Substitute diced prosciutto or diced ham for salami or pepperoni if desired.

Spice it up – Add sliced banana pepper rings with seeds or a pinch of red pepper flakes to the dressing.

Vegetable boost – Mix in sliced olives, artichoke hearts, or diced roasted red peppers for extra Mediterranean flavor.

Dairy-free option – Replace mayonnaise with a plant-based alternative and use vegan Parmesan.

Storage & Leftovers

Refrigerate – Store in an airtight container for up to 4 days.

The salad thickens as it chills, so stir before serving.

Drain excess liquid – If the mixture becomes too watery, drain off accumulated juice and add a splash of fresh dressing.

Rehydrate with dressing – The salad absorbs dressing over time; reserve extra dressing to refresh flavors on day 2 or 3.

FAQs

Can I use fresh-cooked chicken instead of rotisserie?
Yes—shred or dice leftover roast chicken. Rotisserie just saves cooking time.

What if I don’t have soppressata?
Any sturdy salami or diced ham works. The key is a savory, cured meat.

How spicy is the salad by default?
It’s mild. Banana peppers add gentle tang.

Add more pepper juice or red pepper flakes for extra heat.

Can I freeze leftovers?
The salad’s best kept refrigerated. Freezing will alter texture—enjoy within four days instead.

What if I run out of mayonnaise?
Substitute half mayo and half Greek yogurt for a tangier dressing base.

Is this salad gluten-free?
Yes—just ensure your salami, pepperoni, and all packaged ingredients are certified gluten-free.

Final Thoughts

This Chicken Antipasto Salad hits every note: savory, tangy, creamy, and crisp.

It’s an effortless way to gather deli-style favorites into one bowl.

Keep the dressing on hand, and you’ll have a versatile, make-ahead recipe to brighten busy weekdays or share at weekend gatherings.

Once you try it, you’ll see why it’s become a pantry staple in my kitchen.