This easy Italian chicken salad is light, fresh, and full of bold Mediterranean flavors—perfect for summer lunches, dinners, or picnics.
For more easy salad recipes, check out our tuna pasta salad, Italian tuna salad, caprese pasta salad, and orzo salad.
A Simple, Healthy, and Delicious Salad
Insalata di pollo is everywhere in Italy—in rotisseries, delis, and even pizzerias. It’s one of those everyday summer dishes you never tire of. Growing up, I remember having it often by the sea, packed in a cooler or picked up fresh. Light, satisfying, and always flavorful.
Just the other day, Louise and I were buying a rotisserie chicken here in Todi - Italy, and saw a tray of this same salad on the counter. We grabbed some, ate it with crusty bread, and instantly remembered why we loved it. So I decided to make a version for you guys.
This is my take on a healthy chicken salad recipe with real Italian flavor—grilled or skillet chicken breast, arugula, cherry tomatoes, olives, Parmigiano, and a lemony olive oil dressing. No mayo – just fresh ingredients and bold flavor.
This Italian-style chicken salad is easy to throw together and perfect for lunch, dinner, or even a picnic.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Chicken breast: Cooked on a skillet or grilled for extra flavor. You can also use shredded rotisserie chicken to save time—perfect for a quick Mediterranean chicken salad.
- Arugula: Adds a peppery bite that pairs beautifully with the lemony dressing. Baby spinach or mixed greens work if arugula isn’t your thing.
- Cherry tomatoes: Juicy and sweet. Grape tomatoes or chopped heirloom tomatoes are great alternatives.
- Shaved Parmigiano Reggiano: Brings nutty, salty depth. Substitute with Grana Padano or even Pecorino Romano for a stronger flavor.
- Olives: Taggiasche or Gaeta olives add a classic Italian twist. Use Kalamata or Castelvetrano if they’re easier to find in the U.S.—any briny olive works in this healthy chicken salad recipe.
- Extra virgin olive oil (EVOO): The base of your dressing. Use the best-quality olive oil you can—it really makes a difference.
- Lemon juice & zest: Freshly squeezed is best. Adds brightness that defines this Italian-style chicken salad.
- Dijon mustard: Helps emulsify the dressing and adds a subtle tang. Whole grain mustard is a fine substitute.
- Honey: Balances out the acidity. Maple syrup works too, but honey keeps it more Mediterranean.
- Balsamic glaze: Adds a touch of sweetness and a glossy finish. Optional but lovely for both look and taste.
- Crusty bread or sourdough: Serve on the side to round out this easy summer chicken salad. Great for soaking up any extra dressing.
How to Make Italian Chicken Salad
Step 1: Cook the Chicken
Start with boneless, skinless chicken breasts. Cook using your preferred method, making sure the internal temperature reaches 165°F (74°C) for safe and juicy results.
- Skillet: Heat olive oil over medium. Season chicken with salt and pepper, cook 5–10 min per side. Rest 5 minutes, then slice or shred.
- Grill: Preheat to medium-high. Brush chicken with oil, season, and grill 5–10 min per side. Rest 5 minutes, then slice or shred.
- Air Fryer: Preheat to 375°F (190°C). Rub with oil, season, and air fry 15–18 min, flipping halfway. Rest 5 minutes, then slice or shred.
- Oven: Preheat to 400°F (200°C). Season and drizzle with oil. Roast 20–22 min, or until cooked through. Rest 5 minutes, then slice or shred.
Short on time? Use rotisserie chicken instead for a quick shortcut to an easy summer chicken salad.
Step 2: Make the Dressing
In a small bowl or jar, whisk together extra virgin olive oil, lemon zest, fresh lemon juice, Dijon mustard, honey, salt, and black pepper.
This lemony vinaigrette is the heart of the dish—bright, balanced, and perfect for a healthy chicken salad recipe without mayo.
Step 3: Assemble and Serve
In a large mixing bowl or serving platter, layer the arugula, halved cherry tomatoes, cooked chicken, a thinly sliced onion, a handful of olives (Taggiasche or Gaeta if you can find them), and shaved Parmigiano Reggiano.
Wait until you're ready to eat, then drizzle over the dressing and gently toss everything to coat. Arugula wilts fast once dressed, so keep it fresh by tossing just before serving.
Serve this Italian-style chicken salad with a drizzle of balsamic glaze and slices of crusty bread or sourdough to soak up any extra dressing. It’s the perfect warm-weather lunch, a light weeknight dinner, or an easy meal to pack for a picnic or road trip.
Tips
- Let the chicken rest before slicing: Whether grilled or pan-cooked, give it 5–10 minutes to rest. This keeps it juicy and tender in your Italian-style chicken salad.
- Use good-quality olive oil: Since the dressing is simple, a peppery, extra virgin olive oil makes all the difference in flavor.
- Don’t overdress the salad: Arugula wilts quickly. Toss gently with the lemony vinaigrette just before serving for a fresh and vibrant bite.
- Try different olives: Taggiasche and Gaeta olives add that authentic Italian flavor, but Kalamata or green olives work too in this Mediterranean chicken salad.
- Use shaved Parmigiano, not grated: Big, thin shavings add great texture and bursts of umami with every bite.
- Serve with bread to round it out: Crusty bread or sourdough turns this healthy chicken salad recipe into a satisfying meal.
- Make it picnic-friendly: Store the salad and dressing separately, then toss on-site. It’s an ideal no-mayo option for warm days.
Frequently Asked Questions
Absolutely! Leftover grilled or roasted chicken works great in this cold chicken salad Italian style. It’s a smart way to cut prep time and reduce waste.
If arugula is too peppery for you, try baby spinach, mixed greens, or even butter lettuce for a milder base.
Yes—Grana Padano is a milder option, or use Pecorino Romano for a sharper, saltier flavor. Shaved cheese gives the salad a nice texture. Alternatively, for a creamier texture, you can try mozzarella bocconcini or crumbled feta cheese.
Prep everything and store the dressing separately, in a mason jar would be perfect. Toss it all together just before serving so the arugula stays crisp. This makes it a perfect easy summer chicken salad for lunch or meal prep.
You can reduce balsamic vinegar in a pan until it thickens (low heat - about 5 minute), or just skip it—your salad will still taste amazing.
More Easy Italian Recipes
- Italian Tuna Pasta
- Pici all'Aglione (Tuscan Garlic Pasta)
- Easy Chicken Caprese
- Asparagus Carbonara
- Chicken alla Norma
- Gnocchi alla Sorrentina
- Ultimate Focaccia
- Pappa al Pomodoro
If you tried this Italian Chicken Salad Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Italian Chicken Salad
Video
Ingredients
- 2 chicken breasts boneless, skinless + 2 tablespoons olive oil if cooking it on a skillet.
- 4 cups arugula or baby spinach
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- ¼ cup olives Taggiasche, Gaeta, Castelvetrano, or Kalamata
- ⅓ cup Parmigiano Reggiano
- 2 tablespoons balsamic glaze optional for drizzling
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice and zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt + freshly ground black pepper, to taste
Instructions
- Season 2 chicken breasts with olive oil, salt, and pepper. Cook using your preferred method until the internal temp reaches 165°F (74°C).Skillet: Cook 5–10 min per side.Grill: Medium-high heat. Grill 5–10 min per side.Air Fryer: 375°F (190°C) for 15–18 min, flip halfway.Oven: 400°F (200°C) for 20–22 min. Rest 5 min, slice or shred.
- Make the Dressing: Whisk together ¼ cup extra virgin olive oil, 3 tablespoons lemon juice and lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey, ½ teaspoon salt, and some black pepper in a small bowl or jar.
- Assemble the Salad: In a large bowl or serving platter, combine 4 cups arugula, 1 cup cherry tomatoes (halved), cooked chicken, 1 small red onion (thinly sliced), ¼ cup olives, ⅓ cup Parmigiano Reggiano.When ready to serve, drizzle with dressing and toss gently just before serving. Drizzle with 2 tablespoons balsamic glaze and enjoy with crusty bread.
Notes
- Chicken: Substitute rotisserie chicken.
- Arugula: Swap with spinach or mixed greens.
- Tomatoes: Cherry, grape, or chopped heirlooms.
- Parmigiano: Grana Padano or Pecorino work too.
- Olives: Taggiasche, Gaeta, or any briny kind.
- EVOO: Use good-quality—it matters.
- Lemon: Fresh juice + zest = bright flavor.
- Mustard: Dijon or whole grain.
- Honey: Or maple syrup, if preferred.
- Balsamic glaze: Optional, but adds sweetness and shine.
- Rest the chicken after cooking: 5–10 minutes = juicy and tender.
- Use great olive oil: It’s the star of the dressing.
- Dress last-minute: Arugula wilts fast—toss just before serving.
- Play with olives: Taggiasche, Gaeta, or any briny type.
- Shave the Parm: Not grated—big shavings = great texture.
- Serve with bread: Crusty or sourdough = perfect pairing.
- Picnic tip: Keep dressing separate and toss when ready.
Mary says
I made this for lunch on a really hot summer day and it was exactly what we needed—light, refreshing, and packed with flavor. The lemony dressing and the balsamic glaze were such a nice combo, and even the kids loved it (which never happens with salad!). Served it with some sourdough and there were zero leftovers. This one’s going into our regular summer rotation!
Nico Pallotta says
So happy to hear that, Mary! Love that the whole family enjoyed it—especially the kids! Sounds like you nailed it with the sourdough on the side. Thanks so much for trying it and sharing back!
Nico