Chicken Sub Salad Recipe

I absolutely love sharing this Chicken Sub Salad Recipe with friends because it’s a perfect combination of savory, tangy, and just a little bit spicy flavors all mixed into one delicious salad. It’s so versatile and satisfying, making it a favorite in my kitchen for lunch or casual dinners. The blend of shredded chicken with salami, roasted red peppers, and pepperoncini creates such a vibrant taste that always feels like a treat, yet it’s incredibly simple to whip up in no time.

Why You’ll Love This Chicken Sub Salad Recipe

What makes this Chicken Sub Salad Recipe truly stand out for me is the balance of bold flavors with fresh, wholesome ingredients. The tang from the lemon zest and juice pairs beautifully with the salty salami and the slight heat from the pepperoncini, while the mayo or Greek yogurt adds a creamy texture that holds it all together. It’s like having the best parts of a classic Italian sub sandwich but in a refreshing, easy-to-eat salad form. Every bite is bursting with flavor, and I’m always amazed at how such simple ingredients create such an irresistible combination.

Another reason I adore this recipe is how quick and straightforward it is to prepare. There’s no complicated cooking involved—just a bit of chopping, mixing, and then a chill in the fridge to let the flavors meld. It’s perfect for busy weeknights when I want something tasty without a ton of fuss, or for packing up as a portable lunch that feels special. Plus, it’s fantastic for entertaining because it can be served in so many ways—on buns, over a bed of greens, or alongside crackers, making it a crowd-pleaser every time.

Ingredients You’ll Need

A white bowl with a red rim is filled with a chunky mix of creamy chicken salad that has visible pieces of light beige chicken, pale pink ham, green pepper slices, and bits of red pepper scattered evenly throughout. The texture of the salad looks soft and slightly moist with a mix of shredded and chopped ingredients. A pair of metal tongs grasp a portion of the salad above the bowl, showing its chunky consistency. In the background, there are glass jars with colorful labels and red lids, along with some soft bread rolls out of focus on a white marbled surface covered partially by a white cloth with red stripes. photo taken with an iphone --ar 4:5 --v 7

I love that this recipe uses simple but impactful ingredients that you can usually find in your fridge or pantry. Each one plays a key role in creating the vibrant flavors and exciting textures that make this Chicken Sub Salad pop.

3 cups shredded chicken: This is the hearty base of the salad, providing protein and substance.
4 oz salami, roughly chopped: Adds a savory, slightly spicy kick and a chewy texture contrast.
1/3 cup roasted red peppers, drained and chopped: Brings a subtle sweetness and vibrant color to the mix.
1/4 cup pepperoncini, drained and chopped: Gives a delightful tangy heat that livens up every bite.
1 tablespoon pepperoncini brine: Enhances the pepperoncini flavor and adds a touch of acidity.
1 tablespoon roasted red pepper brine: Adds an extra layer of smoky tang and moisture.
1 lemon, zested and juiced: Brightens the entire salad with fresh citrus notes.
1/2 cup mayo or Greek yogurt: The creamy binder that keeps everything wonderfully combined.
1 1/2 teaspoons dried oregano: Adds an earthy, herbal depth to the flavor.
1/2 teaspoon red pepper flakes: Provides a gentle spicy warmth.
1/2 teaspoon garlic powder: Infuses subtle but essential savory undertones.
Salt and pepper to taste: Balances and brings out the full flavors.
Buns for serving: Optional, but great for making handheld sandwiches.

Directions

Step 1: In a large bowl, combine the shredded chicken, chopped salami, roasted red peppers, and chopped pepperoncini. Make sure the ingredients are evenly distributed before moving on.

Step 2: Add the pepperoncini brine, roasted red pepper brine, lemon zest and juice, and your choice of mayo or Greek yogurt to the bowl. These will bring the salad together with tanginess and creaminess.

Step 3: Sprinkle in the dried oregano, red pepper flakes, garlic powder, and then season with salt and pepper to your liking. These spices really enhance the overall flavor profile.

Step 4: Mix everything gently but thoroughly until all ingredients are evenly coated and the salad looks vibrant and well combined.

Step 5: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes. Resting allows the flavors to meld beautifully and intensify.

Step 6: When ready to serve, spoon the salad onto buns for classic sandwiches, over a bed of fresh greens for a light meal, or alongside crackers as a flavorful dip option. Enjoy!

Servings and Timing

This Chicken Sub Salad Recipe makes about 4 hearty servings, perfect for a lunch or light dinner for four people. Prep time takes roughly 10 minutes since most ingredients are ready to go, with no cooking needed beyond cooking your chicken in advance. You’ll want to count on 30 minutes of chilling time in the fridge for maximum flavor melding. In total, this recipe takes about 40 minutes from start to finish, mostly hands-off during the cooling stage.

How to Serve This Chicken Sub Salad Recipe

The image shows two long white sandwich buns on a white plate, each filled thickly with a mix of shredded light pink meat, thin strips of orange carrots, small pieces of red tomatoes, and slices of green peppers. The filling looks creamy and chunky with a soft texture. Behind the plate is a large white bowl with a thin red rim, holding more of the same filling, with a metal spoon scooping some out. The whole scene is set on a white marbled surface with a white cloth that has red stripes. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love the versatility of this salad. One of my favorite ways is to pile it onto fresh, toasted buns to recreate the feel of an Italian sub sandwich in salad form. Adding crisp lettuce or slices of tomato inside the bun elevates it even more. Alternatively, serving it chilled over a big bed of peppery arugula or crunchy romaine turns it into a refreshing yet satisfying salad perfect for warm days.

If you want to get a bit fancy or add a touch of fun, try plating the salad alongside a selection of crunchy crackers or toasted pita chips. Garnishing with a sprinkle of extra dried oregano or a few thinly sliced pepperoncini rings on top adds a lovely visual pop and extra zing of flavor. For drinks, I find this pairs beautifully with a chilled white wine like Sauvignon Blanc, a citrusy sparkling water, or even a light cocktail with lemon or basil notes.

This dish is fantastic for casual family dinners, weekend lunches with friends, or bringing to picnics and potlucks. Since it’s best served chilled or at room temperature, you can prepare it ahead and enjoy the fresh flavors all day long without fuss. Portion-wise, a generous scoop on a bun or a big bowl of greens is satisfying but light enough to keep you energized through your day.

Variations

I often like to customize this Chicken Sub Salad Recipe depending on what I have on hand or my mood that day. For example, swapping salami with pepperoni or even cooked bacon can create a deliciously smoky variation. If you prefer something milder, turkey slices can be a great substitute to keep it lighter.

For those following specific diets, I have to say this salad can be easily adapted. Using Greek yogurt instead of mayo keeps it lower in fat and adds a tangy protein boost, while opting for gluten-free buns or serving it over greens makes it gluten-free friendly. Though the original is not vegan, you can create a similar salad using chickpeas instead of chicken and plant-based deli slices for a vegan twist that’s just as flavorful.

In terms of flavor tweaks, I like to experiment by adding fresh herbs like basil or parsley to brighten the salad further. A splash of balsamic vinegar or a bit of Dijon mustard mixed into the dressing can add exciting depth as well. And if you want a spicier bite, increasing the red pepper flakes or adding a dash of hot sauce will do the trick without overpowering the other ingredients.

Storage and Reheating

Storing Leftovers

After enjoying your Chicken Sub Salad Recipe, I recommend storing any leftovers in an airtight container in the refrigerator. Glass or BPA-free plastic containers with tight-fitting lids work best to keep the salad fresh without absorbing fridge odors. The salad will keep well for up to 3 days, though for the best texture and flavor, I try to eat it within two days. Before serving leftovers, give it a good stir to reincorporate any separated dressing.

Freezing

This particular Chicken Sub Salad Recipe doesn’t freeze well because of the mayo or Greek yogurt base, which can separate and become watery after thawing. For the best experience, I suggest making only as much as you plan to eat within a few days and avoid freezing. If you want to prepare components in advance, you could freeze the shredded cooked chicken separately and assemble the salad fresh when ready.

Reheating

Since this salad is best enjoyed chilled or at room temperature, reheating is generally not needed or recommended. Warming the salad can cause the mayo or yogurt to break down and change texture. However, if you prefer, you can serve the shredded chicken warm separately alongside the salad and assemble portions as you go. This way you maintain the fresh, creamy consistency while enjoying a bit of warmth.

FAQs

Can I make this Chicken Sub Salad Recipe ahead of time?

Absolutely! I find preparing this salad a few hours or even a day in advance really improves the flavor as the seasonings and brines have time to blend. Just be sure to store it in the fridge covered tightly and stir before serving.

What can I use instead of mayo if I want a lighter option?

Greek yogurt is a fantastic substitute that adds creaminess without as much fat. You can also try a light mayonnaise or even a blend of olive oil and lemon juice for a more vinaigrette-style dressing.

Is this salad suitable for gluten-free diets?

The salad itself naturally is gluten-free, but if you’re serving it on buns or with crackers, you’ll want to choose gluten-free options to keep the meal safe and enjoyable for gluten-sensitive eaters.

How spicy is the salad with the pepperoncini and red pepper flakes?

The heat level is moderate, thanks to the pepperoncini’s tangy spice and the red pepper flakes. It adds a pleasant warmth but isn’t overpowering. You can adjust the amount of flakes or omit them to tone down the spice.

Can I use rotisserie chicken for this recipe?

Definitely! Rotisserie chicken is a perfect shortcut that saves time and infuses extra flavor from the seasoning the chicken was cooked with. Just shred it before mixing into the salad.

Conclusion

I can’t recommend this Chicken Sub Salad Recipe enough for anyone looking to enjoy a flavorful, easy, and versatile meal. Whether you’re feeding a family, packing lunch, or hosting friends, it hits all the right notes with minimal effort. Give it a try—you might just find your new go-to recipe for a delicious lunch or dinner that feels like a special treat every time.