Chicken Sub Salad
This Chicken Sub Salad is a flavor-packed twist on classic chicken salad, combining tender shredded chicken with savory salami, zesty roasted peppers, pepperoncini, and a creamy herb dressing. Perfect for sandwiches, wraps, or as a hearty dip, it’s an easy make-ahead recipe that’s bold, tangy, and seriously satisfying.
Why You’ll Love This Recipe
Bold, Layered Flavors: A mix of spicy, tangy, and creamy notes makes every bite exciting.
Versatile Serving Options: Delicious piled onto buns, wrapped in tortillas, served over greens, or scooped with crackers.
Quick and Easy: Simple ingredients, minimal prep, and ready after a quick chill.
Great for Meal Prep: Holds up beautifully in the fridge for a few days, making it perfect for lunches or gatherings.
Key Ingredients Highlights
Shredded Chicken: A hearty and protein-rich base that’s tender and mild in flavor.
Salami: Adds a savory, slightly spicy depth to the salad.
Roasted Red Peppers & Pepperoncini: Provide tangy sweetness and a briny kick.
Lemon Zest and Juice: Brightens the whole dish and balances the richness.
Mayo or Greek Yogurt: Binds everything together with a creamy texture—choose yogurt for a lighter option.
Herbs and Spices: Oregano, garlic powder, and red pepper flakes give the salad an herby, slightly spicy backbone.
Chicken Sub Salad
Ingredients:
3 cups shredded chicken, cooked
4 oz salami, roughly chopped
1/3 cup roasted red peppers, drained and chopped
1/4 cup pepperoncini, drained and chopped
1 tablespoon pepperoncini brine
1 tablespoon roasted red pepper brine
1 lemon, zested and juiced
1/2 cup mayo or greek yogurt
1 1/2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
Salt and pepper to taste
Buns for serving
Instructions:
In a large mixing bowl, combine the shredded chicken, chopped salami, roasted red peppers, pepperoncini, pepperoncini brine, roasted red pepper brine, lemon zest, lemon juice, mayonnaise (or Greek yogurt), oregano, red pepper flakes, garlic powder, salt, and pepper.
Stir the ingredients together thoroughly until everything is well coated and evenly mixed.
Cover the bowl with a lid or plastic wrap and refrigerate for about 30 minutes to let the flavors develop fully.
When ready to serve, scoop the salad onto buns, layer over a bed of greens, or enjoy with your favorite crackers.
Recipe Notes
Shred Chicken Well:
Use cooked and cooled chicken that’s shredded into bite-sized pieces—not too fine—so you get a nice hearty texture in every bite.
Dry Ingredients Thoroughly:
Make sure the roasted red peppers and pepperoncini are well-drained and patted dry before chopping. Excess moisture can make the salad watery.
Balance the Creaminess:
If using Greek yogurt instead of mayo, taste the mixture before chilling. You may need to add an extra splash of pepperoncini brine or lemon juice to maintain a zesty balance.
Customize the Meat:
Salami gives a great salty, savory punch, but you can swap it with other cured meats like pepperoni or soppressata for a different flavor profile.
Let It Chill:
Refrigerating the salad for at least 30 minutes helps the flavors meld together and improves the overall taste and texture.
Spice Control:
The red pepper flakes add mild heat. Feel free to adjust them depending on how spicy (or mild) you want your salad to be.
Serving Ideas:
This chicken salad is very versatile—serve it inside buns for a hearty sandwich, spooned over fresh greens for a low-carb option, or spread on crackers for an easy appetizer.
Nutrition Information
(Approximate per serving, assuming 6 servings without bun)
Calories: 260 | Protein: 22g | Fat: 17g | Saturated Fat: 4g | Carbohydrates: 4g | Fiber: 1g | Sodium: 580mg
Frequently Asked Questions:
Can I make this chicken salad ahead of time?
Yes! It’s even better after a few hours in the fridge, and it stays fresh for up to 3 days.
Can I use rotisserie chicken instead of cooking my own?
Absolutely—rotisserie chicken is a great shortcut and adds extra flavor.
What can I use instead of salami?
Try chopped pepperoni, prosciutto, or even diced ham for a different twist.
Is it necessary to add both types of brine?
They add extra tanginess, but you can skip them if you prefer a milder taste—or replace with a splash of vinegar.
How spicy is this salad?
It has a mild kick. If you want it hotter, add more pepperoncini or extra red pepper flakes.
Should the chicken be warm or cold when mixing?
Cooled or room-temperature chicken works best to avoid melting the mayo or yogurt.
Can I use fresh peppers instead of roasted ones?
Yes, but roasted peppers add more depth. Fresh bell peppers will make it crunchier and fresher tasting.
How finely should I chop the salami and peppers?
Rough chop is fine—small enough to mix evenly, but big enough to add texture to each bite.
What’s the best way to shred chicken?
You can shred it easily with two forks, a hand mixer, or even clean hands if it’s cool enough.
Can I make this dairy-free?
Yes! Use a dairy-free mayo or a creamy avocado dressing as a substitute.