Antipasto Chopped Salad

This Antipasto Chopped Salad is a no-lettuce, chopped antipasto salad loaded with chicken, chickpeas, artichoke hearts, roasted red peppers, fresh mozzarella, and prosciutto, all tossed in a tangy red wine vinaigrette. With 38 grams of protein and 13 grams of fiber per serving, it’s a hearty make-ahead lunch that actually keeps you full.

_{^{This post may contain affiliate links. Thank you for your support!}}

Reasons You’ll Love This Recipe:

• High protein and high fiber – with 38 grams of protein and 13 grams of fiber per serving, this salad is a full meal that keeps you satisfied for hours.
• No lettuce, no sogginess – hearty ingredients like chickpeas, artichokes, and peppers hold up beautifully in the fridge, so it tastes just as good on day three.
• Perfect for meal prep – make one big batch on Sunday and lunch is handled for a few days.
• All the antipasto flavors – salty prosciutto, creamy mozzarella, tangy artichokes, and sweet roasted red peppers give you that charcuterie board vibe in salad form.
• Simple homemade dressing – a quick red wine vinaigrette with Dijon and oregano comes together in under two minutes with pantry staples.

Ingredients & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

For the Salad:

• Cooked chicken breast – rotisserie chicken or leftover baked chicken saves time, and chopped turkey or salami works too if you want to lean extra antipasto. It’s a great way to use any meal prep juicy baked chicken!
• Chickpeas – also called garbanzo beans, they add plant-based protein and fiber; cannellini beans are a great swap.
• Artichoke hearts – canned or jarred both work, just drain well and give them a rough chop.
• Baby bell peppers – any color works, or use a regular bell pepper sliced into thin strips.
• Roasted red peppers – jarred is the easy route, but homemade roasted peppers work too.
• Grape tomatoes – cherry tomatoes are an easy substitute.
• Red onion – for a milder bite, soak the diced onion in cold water for a few minutes or use shallot instead.
• Fresh mozzarella – mozzarella pearls save you the chopping, and provolone or feta are tasty alternatives.
• Prosciutto – salami or pepperoni give you that classic antipasto flavor, or leave it out for a lower sodium version.
• Fresh basil – fresh parsley works if that’s what you have on hand.

For the Dressing:

• Olive oil – extra virgin olive oil gives the best flavor.
• Red wine vinegar – white wine vinegar or balsamic vinegar both work in a pinch.
• Dijon mustard – helps emulsify the dressing so it stays together.
• Dried oregano – Italian seasoning is a great substitute.
• Garlic – fresh grated garlic is best, but a pinch of garlic powder works too.

How to Make Antipasto Chopped Salad

For complete instructions, please check out the recipe card at the bottom of this post.

1. Prep the ingredients. Chop the chicken, artichoke hearts, roasted red peppers, mozzarella, and prosciutto into bite-size pieces. Quarter the tomatoes, thinly slice the baby bell peppers, dice the red onion, and drain and rinse the chickpeas.
2. Make the dressing. In the bottom of a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, and grated garlic until smooth. Taste and add a pinch of salt and pepper if you’d like.
3. Toss it all together. Add the chicken, chickpeas, artichokes, bell peppers, roasted red peppers, tomatoes, red onion, mozzarella, and prosciutto to the dressing in the large bowl. Toss until everything is evenly coated.
4. Add the basil and serve. Tear or thinly slice the fresh basil and fold it in right before serving so it stays bright and fresh. Enjoy right away, or portion into containers for easy meal prep lunches.

Tips and Variations

• Crisp the prosciutto – bake or air fry it for a few minutes until crispy, then crumble it over the top for a salty crunch. Learn more about making Crispy Prosciutto here!
• Add olives or pepperoncini – kalamata olives, castelvetrano olives, or sliced pepperoncini bring even more classic antipasto flavor.
• Make it a pasta salad – toss in a few cups of cooked protein pasta for an antipasto pasta salad that stretches even further.
• Go vegetarian – skip the chicken and prosciutto and add an extra can of chickpeas or white beans to keep the protein up.
• Keep the salt in check – rinse the artichokes and roasted red peppers before chopping, or use low sodium chickpeas, since antipasto ingredients run naturally salty.
• Build salad jars – layer dressing on the bottom, then the hearty ingredients, with mozzarella, basil, and prosciutto on top for grab-and-go lunches.
• Serve it your way – enjoy it on its own, over a bed of greens, stuffed in a pita, or with crackers on the side.

Meal Prep & Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Since there’s no lettuce, the salad can be stored already tossed in the dressing without getting soggy. In fact, the flavors get even better as everything marinates.
• Meal prep tip: Portion the salad into individual containers right away for grab-and-go lunches. For the freshest flavor, keep the basil separate and add it just before eating, since it can darken after a day or two. Note that you can pre-mix basil for convenience – I often do! It’s just slightly less vibrant in color and flavor when pre-mixed.
• Freezer: This salad isn’t freezer friendly. Fresh mozzarella turns rubbery and the tomatoes and peppers get mushy once thawed, so it’s best enjoyed from the fridge.

Recipe FAQs

Shop This Recipe

As an Amazon affiliate, I may earn a small amount from qualifying affiliate purchases at no cost to you.

All of my favorites can be found on my Amazon storefront, including a whole page dedicated to my Meal Prep Essentials!

• Glass Meal Prep Bowls
• Bamboo Butcher Block
• Veggie Chopper
• Gold & Wood Measuring Cups & Spoons
• Stainless Steel Mixing Bowls

More Meal Prep Salad Recipes to Love

• Bell Pepper Salad
• Mediterranean Chopped Salad
• Southwest Chopped Salad
• Kale Farro Salad
• Three Bean Salad
• Taco Salad Jars

Did you make this recipe? Please give a rating and review below! For more balanced nutrition and no fuss, balanced recipes, be sure to follow me on Instagram!