There’s something about a classic sub sandwich that just feels like comfort. Maybe it’s the layers of savory chicken, crisp lettuce, creamy dressing, and just the right hint of tang. Growing up, those quick deli lunches were always a little treat—wrapped tightly in paper, still slightly warm, and packed with flavor in every bite. But as life got busier, I found myself craving that same satisfaction… just in a simpler, lighter way.
That’s exactly how this Chicken Sub Salad came to life in my kitchen. One evening, after a long day, I wanted something filling but fresh—something that didn’t require turning on the oven for hours or assembling complicated layers. I opened the fridge, grabbed leftover chicken, a handful of veggies, and started tossing things together. What came out of that bowl was honestly better than any sandwich I remembered.
This recipe is now one of those go-to meals I lean on constantly. It has all the bold flavors of a deli-style sub, but in a low carb, easy chicken sub salad form that feels lighter and just as satisfying. Whether you’re making it for a quick dinner, meal prep, or even a casual gathering, it always hits the spot.
If you love meals that are both comforting and fresh, this one is about to become a staple in your routine.
WHY YOU’LL LOVE IT
It’s incredibly easy to make
No complicated cooking steps here. Just chop, mix, and enjoy. Perfect for busy weekdays or last-minute meals
All the flavors of a classic sub without the bread
You still get that savory, tangy, creamy bite—just in a lighter, more refreshing form.
Perfect for meal prep
It stores beautifully in the fridge, making it ideal for lunches throughout the week.
A great low carb / keto chicken sub salad option
If you’re watching carbs, this recipe delivers all the satisfaction without the heaviness of bread.
Customizable to your taste
Swap ingredients, add extras, or adjust the dressing—it’s incredibly flexible.
Perfect for lunch or dinner
Light enough for midday, but filling enough for a full dinner.
INGREDIENT NOTES & DETAILS
Cooked chicken breast
The star of this recipe. You can use grilled, roasted, or even rotisserie chicken. Shredded or chopped both work beautifully.
Romaine lettuce
Adds crunch and freshness. Iceberg or mixed greens can be used as substitutes.
Cherry tomatoes
Sweet and juicy, they balance the savory flavors perfectly.
Red onion
Adds a slight bite. If you prefer a milder taste, soak slices in cold water before using.
Cucumber
Brings a refreshing crunch. English cucumbers work best for fewer seeds.
Banana peppers
A must for that classic sub flavor. They add tang and a little zing.
Shredded cheese
Mozzarella or provolone are ideal for that authentic deli-style taste.
Turkey or beef deli slices (optional)
For a more loaded sub experience, add extra protein.
Mayonnaise
Creates a creamy base for the dressing.
Red wine vinegar
Adds that signature tangy flavor you expect from a sub.
Olive oil
Balances the acidity and enhances the richness.
Italian seasoning
Brings everything together with a classic herb blend.
Salt and pepper
Simple but essential for flavor balance.
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare the chicken
Start with cooked chicken breast. If it’s freshly cooked, let it cool slightly before chopping or shredding. You want bite-sized pieces that mix easily with the salad.
Step 2: Chop the vegetables
Slice the romaine lettuce into thin strips. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Keep everything roughly uniform for the best texture.
Step 3: Add the flavorful extras
Toss in banana peppers and shredded cheese. If you’re using deli meat, cut it into strips and add it now.
Step 4: Make the dressing
In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and pepper. Taste and adjust seasoning if needed.
Step 5: Combine everything
In a large mixing bowl, add the chicken and all chopped ingredients. Pour the dressing over the top.
Step 6: Toss gently
Mix everything together until well coated. Be gentle so the lettuce stays crisp and fresh.
Step 7: Let it sit briefly
Allow the salad to rest for 5–10 minutes. This helps the flavors meld together beautifully.
Step 8: Serve and enjoy
Serve immediately for maximum crunch, or chill slightly for an even more refreshing experience
Chicken Sub Salad
This Chicken Sub Salad is a fresh, protein-packed twist on your favorite sandwich, loaded with juicy chicken, crisp veggies, and all the classic sub flavors—without the bread. It’s quick to make, perfect for meal prep, and a satisfying low-carb option for lunch or dinner.
Prep Time: 15minutes minutes
Cook Time: 12minutes minutes
Total Time: 27minutes minutes
Ingredients
For the salad:
- 2 cups cooked chicken breastchopped or shredded
- 4 cups romaine lettucechopped
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion thinly sliced
- ½ cup shredded mozzarella or provolone cheese
- ¼ cup sliced black olivesoptional
- ¼ cup banana peppers or pickled peppers optional
For the dressing:
- 3 tbsp mayonnaise
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the chicken
- If not already cooked, season chicken with salt and pepper, then cook in a pan over medium heat for 10–12 minutes until fully done. Let cool slightly, then chop or shred.
- Chop the vegetables
- Wash and cut the lettuce, tomatoes, cucumber, and onion into bite-sized pieces.
- Make the dressing
- In a small bowl, whisk together mayonnaise, olive oil, vinegar, mustard, garlic powder, oregano, salt, and pepper until smooth.
- Assemble the salad
- In a large bowl, combine lettuce, chicken, tomatoes, cucumber, onion, cheese, and any optional toppings.
- Toss and serve
- Pour the dressing over the salad and toss well until everything is coated. Serve immediately.
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