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!