Antipasto Chicken Salad That Eats Like a Charcuterie Board—But Faster, Fresher, and Way More Epic

Skip the sad desk salad. This Antipasto Chicken Salad is loud, colorful, and unapologetically satisfying—like your favorite Italian deli met a high-protein meal prep. It’s briny, crunchy, herby, and just enough creamy to feel indulgent without the food coma.

We’re talking roasted chicken, marinated vegetables, sharp cheese, and a zippy vinaigrette that makes every bite pop. Want a salad that actually feels like a meal? This one closes the deal and then some.

What Makes This Recipe So Good

• Big flavor, minimal effort. Jarred antipasto staples plus rotisserie chicken deliver restaurant-level taste with weeknight efficiency.
• Perfect texture balance. Juicy chicken, crisp lettuce, crunchy peppers, meaty olives, and creamy mozzarella keep every forkful interesting.
• Meal-prep friendly. Components store beautifully and assemble in minutes—no soggy sadness if you layer smart.
• Customizable. Keto?

  Swap the pasta for extra greens. Dairy-free? Ditch the cheese and add artichokes.

  You control the vibe.

• Portable and party-proof. Serve it family-style, pack it for lunch, or plate it for a brunch spread. It travels like a pro.

Ingredients

• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 6 cups chopped romaine or crunchy mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup marinated artichoke hearts, drained and quartered
• 3/4 cup roasted red peppers, sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup green Castelvetrano olives, halved (optional but excellent)
• 1/2 cup pepperoncini, sliced
• 1/2 cup salami or soppressata, chopped (optional for extra antipasto vibes)
• 3/4 cup bocconcini or fresh mozzarella pearls
• 1/3 cup shaved Parmesan
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh basil, torn

For the dressing:

• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely grated
• 1 teaspoon dried oregano
• 1/2 teaspoon honey (or a pinch of sugar)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Make the dressing: In a jar, combine olive oil, red wine vinegar, Dijon, garlic, oregano, honey, salt, pepper, and red pepper flakes. Shake until emulsified and glossy.
2. Prep the salad base: Add greens to a large bowl and toss with 1–2 tablespoons of dressing to lightly coat.

   This prevents bland bites later.

3. Add the proteins and antipasto: Top with chicken, tomatoes, artichokes, roasted peppers, olives, pepperoncini, salami (if using), mozzarella, Parmesan, and red onion.
4. Dress to impress: Drizzle over half the remaining dressing and toss gently. Taste, then add more dressing, salt, or pepper as needed. You’re the boss.
5. Finish fresh: Scatter torn basil on top and give it one last quick toss.

   Serve immediately or plate it like a deli masterpiece.

Preservation Guide

• Store components separately. Keep greens, dressing, and wet add-ins (artichokes, peppers, olives) in separate containers. Combine right before eating.
• Fridge timelines: Chicken lasts 3–4 days. Greens 3–5 days if dry.

  Chopped veg and antipasto mix 4–5 days. Dressing up to 2 weeks.

• Prevent sogginess. If pre-assembling, layer in a jar: dressing, hearty veg and meats, cheeses, then greens on top. Shake when ready to eat.
• Avoid freezing. The texture of greens and dairy won’t survive freezing.

  Not worth it—trust me.

Why This is Good for You

• High-protein, satiating. Chicken plus cheese keeps you full and stabilized—less snack-hunting later.
• Micronutrient-rich. Tomatoes, peppers, and artichokes bring vitamin C, fiber, and antioxidants. Your cells will send thank-you notes.
• Heart-friendly fats. Extra-virgin olive oil and olives add monounsaturated fats for a smarter dressing choice.
• Low-glycemic option. No croutons or pasta required (unless you want them)—great for balanced blood sugar, IMO.

Common Mistakes to Avoid

• Overdressing the greens. Add dressing gradually; you can always add more but you can’t un-wilt lettuce. Facts.
• Skipping the drain. Squeeze excess liquid from artichokes and roasted peppers.

  Otherwise your salad becomes a puddle.

• Bland chicken. Season cooked chicken with a pinch of salt, pepper, and a splash of dressing before mixing. It matters.
• Too many salty elements. Balance olives and salami with fresh tomatoes and basil to avoid salt overload.
• Knife neglect. Keep pieces bite-sized. Giant tomato bombs are not the flex you think they are.

Different Ways to Make This

• Grain bowl edition: Swap greens for 2 cups cooked farro, orzo, or quinoa.

  Add extra dressing and parsley.

• Keto-friendly: Skip tomatoes and roasted peppers, add cucumbers and extra leafy greens. More olives, more chicken.
• Dairy-free: Omit mozzarella and Parmesan. Add marinated chickpeas or toasted pine nuts for richness.
• Spicy Calabrian twist: Add chopped Calabrian chiles and smoked provolone.

  A little heat = big payoff.

• Picnic sandwich: Stuff into crusty ciabatta with arugula. Press, slice, and flex at the park.
• Vegetarian swap: Replace chicken with cannellini beans or grilled portobello. Still hearty, still awesome.

FAQ

Can I use canned chicken?

Yes, in a pinch.

Rinse and drain well, then toss with a spoon of dressing and a pinch of salt and pepper to boost flavor. Rotisserie chicken will taste better, but canned works for speed.

What’s the best lettuce for this salad?

Romaine or a crunchy mix is ideal. Butter lettuce is too delicate and wilts fast, while kale requires extra massaging.

If you want sturdier greens, try chopped escarole for a classic Italian feel.

How do I make it ahead without soggy greens?

Keep the dressing separate and layer in a jar or container: dressing, hearty ingredients, cheese, then greens on top. Toss right before eating. This setup buys you 3–4 days of great texture.

Is there a lighter dressing option?

Swap half the olive oil for water and increase Dijon slightly to emulsify.

Or use lemon juice instead of vinegar for a brighter, lighter take. Taste and adjust salt accordingly.

What if I don’t like olives?

Sub capers for briny punch, or add more artichokes and roasted peppers. You can also use thinly sliced fennel for crisp, slightly sweet notes.

Can I add pasta to make it a full pasta salad?

Absolutely.

Fold in 8 ounces cooked, cooled short pasta (like rotini or orecchiette) and increase dressing by 50%. Let it chill 30 minutes so flavors mingle.

How spicy can I make this?

Crank up pepperoncini, add red pepper flakes to the dressing, and toss in chopped Calabrian chiles. If you’re spice-shy, keep the heat strictly optional.

The Bottom Line

Antipasto Chicken Salad is the salad for people who think salads are boring.

It’s bold, fast, and wildly customizable, with enough protein and texture to make it a real meal. Keep the components on hand, toss it in five minutes, and congratulate yourself on eating like a grown-up—with deli-counter swagger. FYI: it tastes even better than it looks, and it looks incredible.