You ever have one of those days where you open the fridge, stare into the abyss, and think… “Okay, what on earth am I gonna throw together now?”
That was me last Tuesday. I had leftover rotisserie chicken, a half-used jar of pepperoncini from who-knows-when, and some salami I’d bought on sale because it “felt like a good idea.” My original plan was to make a sandwich — but then I remembered: soggy bread is a crime. Try our French Onion Lasagna next.
So I tossed it all into a bowl instead. Chicken. Salami. Some chopped up peppers. Bit of mayo. A splash of that pepperoncini brine for some zip. I gave it a stir, took a bite, and… woah.
It tasted like a deli sub and a pasta salad had a baby — a spicy, tangy, creamy baby that I now want to eat every day. If you like this, you'll love our Martha Stewart's Tuna Salad.
Why You’ll Be Making This on Repeat
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Tastes like a full-on hoagie but no soggy roll to deal with.
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Quick as heck — you can make it in 10 minutes if your chicken’s already cooked.
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Ridiculously good for meal prep — it actually tastes better the next day.
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You can serve it 100 ways — on bread, in lettuce cups, with crackers, straight outta the bowl. No rules here.
What’s In It (And What You Can Get Away With)
Let’s break it down. But don’t stress — this is one of those recipes that forgives you for not measuring perfectly or forgetting something at the store.
More easy dinners you might like
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3 cups shredded chicken:
I just tear up a rotisserie chicken with my hands. It’s faster and somehow more satisfying than forks. Leftover grilled or poached chicken? That’s great too. -
4 oz salami, chopped:
Adds a punch of salty richness. You could swap in pepperoni or skip it entirely if you’re not feeling it. But I like a little meat-on-meat drama. -
1/3 cup roasted red peppers, chopped:
From a jar, because we’re not roasting our own — who has time? They add sweetness and depth. -
1/4 cup pepperoncini, chopped + 1 tbsp of the brine:
That tangy kick is everything. You know that flavor that makes you say “mmmmm” without realizing it? That’s from the brine. -
1 tbsp roasted red pepper brine:
Optional, but it rounds everything out. I usually just tip the jar and whisper “that’s probably enough.” -
Juice and zest of 1 lemon:
Brightens it all up like a little squeeze of sunshine. -
1/2 cup mayo or Greek yogurt:
Mayo is classic. Greek yogurt is a little lighter, tangier. Use what you’ve got — or mix ‘em. -
1 ½ tsp dried oregano + ½ tsp red pepper flakes + ½ tsp garlic powder:
Think: Italian sub shop in seasoning form. Don’t skip the oregano — it’s what makes it taste like an actual sandwich. -
Salt & black pepper to taste:
Don’t go overboard until you’ve tasted it. Salami’s salty already.
Toss It Together Like You Mean It
Alright, here’s how this goes:
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Throw it all in a bowl. No fancy order. Just dump and mix.
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Taste. Adjust. Does it need more brine? More mayo? More heat? You’re the boss here.
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Chill it. Let it sit for at least 30 minutes. It’s good right away, but really good once it’s had time to soak in its own deliciousness.
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Serve it however your soul desires.
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On soft buns
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With pita chips
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In a lettuce wrap
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Or straight from the bowl with a spoon while hiding from your kids in the pantry (no judgment).
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Want to Tweak It? Do It. Please.
This salad is just the starting point. You can riff on it endlessly.
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Add cheese: Provolone, shredded mozzarella, parmesan? Yes.
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Add crunch: Red onion, celery, chopped pickles. Do your thing.
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Spice it up: Extra red pepper flakes or a dab of Calabrian chili paste.
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No meat? Try it with white beans and extra peppers.
Leftovers? Oh Honey, They’re Even Better.
Pop it in an airtight container and it’ll keep in the fridge for 4 days easy. Longer if you didn’t overload it with fresh greens. For another easy option, see our Fancy Italian Salad.
And you don’t reheat this. This is a cold salad, deli-style. I usually stir in a little more brine or mayo the next day if it’s looking a bit stiff.
Okay But Seriously, Make This
I know — there are a million chicken salad recipes out there. But this one? It hits different. It’s bold, zippy, a little messy in the best way, and you’re gonna feel like a lunch genius when you eat it. You might also like our Southern-Style Creamy Seafood Salad with Imitation Crab — My Shortcut to a Coastal Craving.
If you do make it — and I really hope you do — come back and tell me. Or tag me if you post it. I live for those little kitchen wins we can share. Try our Italian Broccoli Salad next.
Alright, I’ll stop yapping. Go make your salad. If you like this, you'll love our Chicken Waldorf Salad.
Stay hungry, stay cozy —
Chicken Sub Salad
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Ingredients
- 3 cups shredded chicken, cooked
- 4 oz salami, roughly chopped
- 1/3 cup roasted red peppers, chopped
- 1/4 cup pepperoncini, chopped
- 1 tablespoon pepperoncini brine
- 1 tablespoon roasted red pepper brine
- 1 whole lemon, zested and juiced
- 1/2 cup mayonnaise or Greek yogurt
- 1.5 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- to taste salt and black pepper
- as needed buns, greens, or crackers for serving
Instructions
- In a large bowl, mix together chicken, salami, roasted red peppers, and pepperoncini.
- Add brines, lemon zest and juice, mayo or yogurt, oregano, red pepper flakes, garlic powder, salt, and pepper. Stir until fully combined.
- Cover and refrigerate for 30 minutes to allow flavors to meld.
- Serve chilled on buns, over greens, or with crackers.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
