Italian Chopped Salad With Chicken

This Italian chopped salad with chicken is loaded with crisp veggies, savory antipasto ingredients, and tossed in a homemade balsamic vinaigrette for an easy, flavorful meal.

We were at a sports bar a few weeks ago, and they had this surprisingly good Italian chopped salad. It was basically an antipasto salad with olives, crisp lettuce, and artichokes, but it also had grilled chicken marinated in Italian dressing. I haven’t stopped thinking about it since.

I knew I had to recreate it ASAP. This Italian chopped salad with chicken is similar to the flavors in my go-to pizza night side salad, but a little more loaded; salami, prosciutto, and chopped chicken breast for extra protein and flavor. It’s one of my favorites for easy weekday lunches, but it’s hearty enough for dinner too.

ingredients for this italian chicken salad

To me, this is a mash-up between an antipasto chopped salad and a classic chopped chicken salad – aka an Italian chopped salad with Chicken. Call it whatever you want, it’s packed with bold, savory flavor and actually filling enough to be a full meal.

Traditionally, you’ll often see mozzarella balls or shaved parmesan in a salad like this. I left the cheese out since I don’t eat it regularly (though I do sometimes), but feel free to add it if you’d like!

• Grilled chicken + Italian seasonings: I like using simply grilled chicken breast seasoned with Italian spices, but this is super flexible. Shredded rotisserie chicken or chopped chicken thighs both work great here.
• Lettuce (the base): I used butter lettuce for a softer bite, but romaine is always a solid, classic choice for a chopped salad.
• Cherry tomatoes: For a little freshness and sweetness to balance out the salty, savory ingredients.
• Italian meats: Salami and prosciutto add that classic antipasto flavor and make the salad feel a little more elevated.
• Artichoke hearts: Canned works perfectly; use marinated for extra flavor or plain if you want to keep things a little lighter.
• Olives: I prefer green or Castelvetrano olives here, but kalamata will give you a stronger, brinier bite if that’s your thing.
• Italian seasoning: Just a little extra sprinkled in ties everything together.
• Balsamic vinaigrette: Homemade or store-bought, both work. This is what brings everything together with that tangy, slightly sweet finish. You could also make a red wine vinaigrette if you’d 
  prefer for this salad.

italian chopped salad dressing

I love tossing this antipasto-style chopped salad with chicken in a quick, homemade balsamic vinaigrette; comes together in minutes with just a few ingredients and really lets all of those bold flavors shine.

If you want to switch it up, a red wine vinaigrette or my Dijon vinaigrette would also work here. And if you’re craving something a little richer, the creamy dressing from my Portillo’s chopped salad is always a good idea.

• Olive oil: The base of the dressing. Adds richness and helps mellow out the acidity.
• Balsamic vinegar: Tangy and slightly sweet, this is what gives the dressing its signature flavor.
• Italian seasoning: Adds a subtle herby note that ties everything back to the salad.
• Salt + pepper: Simple, but essential for balancing and enhancing all the flavors.

HOW TO STORE leftovers

This salad will serve four, but if you’re a smaller household like we are, dinner leftovers turn into lunch the next day. Just wait to pour dressing on until ready to serve. Or serve mason jar style for salad meal prep.

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