Chicken Antipasto Salad
This chicken antipasto salad brings together shredded rotisserie chicken, cured meats, cheese, and tangy veggies with a creamy Parmesan vinaigrette. It’s bold, satisfying, and perfect for lunches, snacking, or entertaining.
Ingredients
Salad:
- 2 cups shredded rotisserie chicken
- ¼ lb salami or soppressata diced
- ¼ lb pepperoni diced
- ¼ cup provolone thick-sliced and diced
- ¼ cup crumbled feta
- ⅔ cup diced grape tomatoes
- ⅓ cup sliced banana peppers mild
- ½ red onion thinly sliced or diced
Dressing:
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 3 tbsp red wine vinegar
- 1 –2 tbsp banana pepper juice from the jar, to taste
- 1 tsp dried oregano
- 1 tsp garlic powder
- Freshly cracked pepper to taste
- ¼ tsp salt adjust as needed
Instructions
- Make Dressing: Whisk together mayonnaise, Parmesan, red wine vinegar
- Banana pepper juice, oregano, garlic powder, cracked pepper, and salt until smooth.
- Adjust seasoning if needed.
- Combine Salad Base: In a large bowl, toss shredded chicken, diced salami or soppressata
- Diced pepperoni, sliced red onion, diced tomatoes, sliced banana peppers, provolone, and feta.
- See full steps with tips & photos → https://p4pd.org/chicken-antipasto-salad/
Notes
Cheese Swap: Use mozzarella pearls instead of provolone for a softer bite.
Add Heat: Toss in spicy banana peppers or crushed red pepper for a kick.
Low-Carb Idea: Serve inside romaine lettuce cups for a light, handheld option.
Make Ahead: Even better after chilling—great for meal prep or weekday lunches.