italian chicken salad subs

when you want an Italian sub, but also want chicken salad (a very common phenomenon and not just me, I hope)

I am 30 weeks pregnant and really just want an Italian sub. I also have this intense craving for chicken salad lately, so that’s why I decided to create this mashup : the flavors and ingredients of an Italian sub tossed up in a chicken salad! I hope I’m not alone in this because this Italian sub x chicken salad mash up craving because I know it’s specific, but I also know once you try it, you will love it.

For this recipe, I used a store-bought rotisserie chicken (ummm shout out to Acme, the chicken was delicious,) some Italian dressing, briny pickly mix ins like olives, artichokes, banana peppers and some cherry tomatoes, cubed salami (optional but yummy I love salamiiiii, and yes I sautéed mine just incase since I’m preggy) onions and fresh herbs. I piled this chicken salad onto Italian rolls with pesto, mayo, shredded iceberg lettuce and provolone. YUUUUM.

Below you'll find the recipe, optional sandwich add-ons, and prep instructions for both serving styles. Grocery list, prep lists and printable pdf are for paid members. I’d love if you’d join!!!!

Italian Chicken Salad (with Sub Option)

Serves 4 (6-7 cups of salad depending on chicken size) | Total Time: 20 minutes

For the Salad

• 1 whole rotisserie chicken, shredded, skin removed

• 1 cup chopped marinated or brined artichoke hearts

• 1/2 cup Kalamata or Castelvetrano olives, quartered or chopped

• 1/2 cup quartered cherry tomatoes

• 1/2 cup diced banana peppers

• 1/2 large red onion or 1 small red onion, diced

• 1/2 cup cubed salami (about 4 oz, feel free to sauté until crispy if preferred)

• Handful of fresh basil, thinly sliced

• 1 bunch of oregano, chopped

• 1/2 cup premade Italian dressing, or more to taste

For the Sandwiches

• 4 Italian rolls

• Pesto, to taste (use your favorite store bought or homemade recipe)

• Mayo, to taste

• 8 slices provolone cheese (2 per sub)

• Shredded romaine, to taste

Method:

Add the shredded rotisserie chicken to a large mixing bowl. Add the chopped artichoke hearts, olives, tomatoes, banana peppers, red onion, and cubed salami with a pinch of salt and pepper.

Add the chopped basil and oregano.

Drizzle in the Italian dressing and toss to coat evenly. Taste and add more dressing if you’d like.

Chill for 15–30 minutes to let the flavors come together, or serve right away.

To Make Sandwiches:

Toast the Italian rolls if desired. Spread pesto and mayo on the rolls to taste. Add shredded romaine and a slice of provolone cheese to each. Spoon a generous amount of the chicken salad on top, then close up and serve!!