Pepperoncini Chicken Salad

#36 in my '30 Minute Meals' series is this Pepperoncini Chicken Salad. Made with shredded rotisserie chicken, celery, and tangy pepperoncinis all mixed in a garlicky mayo & yogurt dressing.

Why You Will Love this Pepperoncini Chicken Salad:

• It's so quick and easy to make. Just throw the ingredients in the food processor, mix the dressing, and combine everything together.
• Perfectly balanced flavor. Creamy, tangy, garlicky, and savory.
• The perfect texture as well. Blending the ingredients in a food processor before mixing gives this salad a wonderful.

Ingredient Notes:

• Rotisserie Chicken: Flavorful and easy to prep. Just pick the meat from the bone and add to a food processor with or without the skin.
• Pepperoncinis: These peppers are tangy and mildly spicy. Similar to a banana pepper is flavor and texture, with a little more heat.
• Celery & Onions: For crunch.
• Fresh Dill: Adds a bright, almost citrusy flavor.
• Dressing: A blend of mayo, yogurt, garlic, and pepperoncini juice.

Dietary Swaps:

• Gluten-Free: This recipe is naturally gluten-free, just double check that all store bought ingredients, especially rotisserie chicken and Dijon mustard are labeled gluten-free.
• Dairy-Free: Swap the mayo and Greek Yogurt for a dairy-free version such as Veganiase.
• Low-Carb/Keto: This recipe is naturally keto friendly. Serve as a lettuce wrap or with cucumber slices.

Recipe Variations:

• For Less Spice, use banana peppers instead. They are just as tangy but have less spice.
• For More Spice, add a few diced jalapenos or jalapeno juice as well.

Tips & Recipe Notes:

• Pulse only a few times in the food processor. The texture you are looking for is finely chopped, not paste
• If you do not have a food processor, just use a sharp knife to finely chop all ingredients,
• To serve chilled, cover chicken salad and add to the fridge for at least 30 minutes before serving.
• Store leftovers in an airtight container in the fridge for up to 3 days.

More 30 Minute Meals You Will Love:

• Broccoli Cauliflower Salad
• Chicken Salad with Cranberries & Pecans
• White Bean & Couscous Tabbouleh Salad
• Crunchy Romaine Salad
• Cucumber Chicken Salad
• Salmon Goat Cheese Salad

Recipe

Pepperoncini Chicken Salad

Made with shredded rotisserie chicken, celery, and tangy pepperoncinis all mixed in a garlicky mayo & yogurt dressing.

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Lunch, Salad

Servings 4

Calories 340 kcal

Ingredients

  

1x2x3x

Salad

• Meat from 1 rotisserie chicken
• ¼ white onion roughly chopped
• 1 -2 stalks celery roughly chopped
• 8-12 pepperoncinis tops removed
• 2 tablespoon fresh dill

Dressing

• ½ cup mayonnaise
• ¼ cup Greek yogurt
• ½ tablespoon minced garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon pepperoncini juice to taste

Instructions

 

• Add chicken, onion, celery, pepperoncinis, and dill to a food processor. Pulse a few times until finely chopped but not pureed.
• Transfer mixture to a large bowl.
• In a separate bowl, whisk together mayonnaise, Greek yogurt, garlic, Dijon mustard, and pepperoncini juice.
• Pour dressing over chicken mixture and stir until fully combined.
• Serve immediately or chill 30-60 minutes before serving.

Notes

• Pulse only a few times in the food processor. The texture you are looking for is finely chopped, not paste
• If you do not have a food processor, just use a sharp knife to finely chop all ingredients,
• To serve chilled, cover chicken salad and add to the fridge for at least 30 minutes before serving.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Nutrition information is an estimate only. 

Nutrition

Calories: 340kcalCarbohydrates: 4gProtein: 28gFat: 24gSodium: 520mgFiber: 1gSugar: 2g

Keyword pepperoncini chicken salad

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