Italian chopped salad with turkey mixes crisp romaine, provolone, a little salami and tangy vegetables into a practical lunch. Chickpeas add texture and fiber without taking over the bowl.
Tips for italian chopped salad with turkey
Chop ingredients to similar sizes so each forkful has a mix of flavors. Dry greens well and drain the briny vegetables so dressing does not get diluted. Deli turkey is the main protein; salami adds flavor in a smaller amount.
Swaps and serving ideas
Choose fully cooked packaged meats and follow their earlier use-by instructions. A chickpea swap changes both carbs and fiber. Bread or extra cheese can be served separately and are not included.
Helpful equipment: mixing bowls help combine the filling or dressing without crowding a small bowl. Check its size and manufacturer’s instructions for your kitchen.
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Italian Chopped Salad with Turkey and Provolone
Ingredients
- 12 oz fully cooked deli turkey breast chopped
- 2 oz salami thinly sliced and chopped
- 4 oz provolone diced
- 1 cup canned chickpeas drained and rinsed
- 8 cups romaine lettuce washed, dried and chopped
- 1 large cucumber diced
- 1 pint cherry tomatoes halved
- 1/4 cup red onion finely diced
- 1/4 cup green olives pitted and sliced
- 1/4 cup pepperoncini drained and chopped
- 2 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1/4 tsp black pepper
Instructions
- Wash and dry lettuce and vegetables. Rinse and drain chickpeas thoroughly. Chop turkey, salami and provolone into bite-size pieces.
- Whisk oil, vinegar, mustard, oregano and pepper in a large bowl. No extra salt is included because the deli meats, cheese, olives and peppers already supply it.
- Add chickpeas, cucumber, tomatoes, onion, olives and pepperoncini and toss. Fold in lettuce, turkey, salami and provolone just before eating.
- Divide all salad and dressing equally among four large bowls. For meal prep, portion ingredients separately and add dressing at serving time.
Notes
Storage and reheating
Keep all ingredients refrigerated at 40°F or below. Store washed dry greens and dressing separately; assemble within 3 days or the earliest deli-meat use-by limit. Add dressing only when eating. Do not freeze or reheat the assembled salad.
More meal ideas
For another familiar option, try High Protein Turkey and Hummus Pita Pockets. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.