#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.
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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.
Ingredients
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
Tried this recipe?Let me know how it was!
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