Pepperoncini Chicken Salad
Pepperoncini Chicken Salad
Joanne Rappos
sides
This pepperoncini chicken salad is creamy packed with tangy heat and also packed with protein and fibre. Loaded with sliced pepperoncini peppers, fresh and dried herbs, cucumber, celery and a creamy dressing made with Greek yogurt, a little mayo, Dijon and pepperoncini brine.
protein salads
chicken, salads
chicken, salads
This pepperoncini chicken salad is creamy packed with tangy heat and also packed with protein and fibre. Loaded with sliced pepperoncini peppers, fresh and dried herbs, cucumber, celery and a creamy dressing made with Greek yogurt, a little mayo, Dijon and pepperoncini brine. Plus we added in some white beans and chickpeas for extra texture and fiber. Peperonicini infused recipes are having their moment and we are here for it. They make a great addition to chicken salad! A great option for quick lunches or even a light dinner. We love to make a big batch for meal prep whether we have it with crostini, crackers, sliced veggies (crudite) or in a sandwich.
Pepperoncini Chicken Salad Recipe Ingredinets
- CHICKEN: I use pre-cooked chicken for this chicken salad, most often rotisserie chicken for an easy quick version, but leftover chicken of almost any kind, including grilled chicken, can be used. Or you can use poached chicken or roast your own chicken. To end up with 3 cups diced chicken, you will need to cook approx 1 pound of raw, skinless boneless chicken breasts or chicken thighs. Or, buy a cooked rotisserie chicken that weighs between 2-3 pounds. Some like to use canned chicken and that it totally fine. A 12.5 oz can/ standard size: Yields about 1 ½ cups so you will need 2 cans for this recipe at that size.
- BEANS: We love the addition of beans for extra protein fiber and texture. Our favorites to add are white beans / cannellini beans and chickpeas.
- PEPPERONCINI PEPPERS: Pepperoncinis are a must for this recipe They are small, wrinkled, yellow-green chili peppers known for a bright, briny, and tangy flavor with a bit of heat. You can used jarred whole pepperoncinis or pre sliced. If you can only get the whole ones like I do - make sure to pat them dry and slice off the stem - be careful not to get squirted in the eye with the juice inside the peppers when you slice them (I’m speaking from experience).
- GREEN ONIONS: Add nice flavor to the salad and go so well with the dressing. Feel free to use chives for the green onions
- FRESH HERBS: I use fresh parsley and dill for this recipe. However, you can add other herbs or herbs of your choice like cilantro, basil, mint or thyme or tarragon as well.
- MAYONNAISE: Mayonnaise provides the creamy base of the dressing and binds all of the ingredients together, helps prevent them from separating. Feel free to use regular mayo which is tangy and rich or Miracle Whip which is sweeter - feel free to use whichever one you prefer but I always go for the classic savoury creamy mayo in mine. Please adjust amounts to taste
- GREEK YOGURT: It adds a fabulous tanginess to the dressing. It’s a wonderful addition but if you prefer sour cream over yogurt you could definitely use that as a substitute.
- PEPPERONCINI JUICE: A splash of the pepperoncini brine is a must for the dressing
- LEMON JUICE: Freshly squeezed lemon juice adds extra bright tart flavor.
- SHALLOT: We use shallot or red onion for this recipe but if you love all things pickled you could also use chopped pickled red onions.
- CELERY & CUCUMBER: Crisp celery and cucumber add some crunch - you could also add other or extra veggies like shredded carrots or diced bell pepper.
- MUSTARD: I like to use Dijon mustard but you can use whole grainy mustard or regular yellow mustard or a combination of them - feel free to use any type of mustard you like
- BOMBA: Italian bomba (or bomba calabrese) is a spicy, savory, and chunky condiment from the Calabria region of Southern Italy. Named for its “explosive” heat, this spread is made of chili peppers, olive oil and garlic. It is totally delicious and we use it on everything. It is optional but a great addition if you have some.
- SEASONING: I use salt and black pepper, garlic powder and onion powder for the dressing. Adjust amounts to taste.
- OPTIONAL ADD INS: We also love to add cooked crumbled bacon and even some grated parmesan cheese.
How To Make Pepperoncini Chicken Salad
- Shred Chicken: Cook chicken if needed and or chop cooked chicken or shred it
- Chop All Veggies: Prepare all your veggies and other add ins - chop veggies, onions, herbs and peppers.
- Prepare Dressing: Whisk together the dressing ingredients - taste and adjust flavors
- Assemble Salad: Add all the salad ingredients to a bowl along with the dressing and toss well to coat.
- Adjust Flavours & Creaminess: Add more mayonnaise, yogurt, salt and pepper, mustard, pepper brine, lemon juice or whatever you think might need to be adjusted to taste
- Serve: Chill until ready to serve in a sandwich, or as a dip for veggies or pita chips or any crisps you like.
What to Serve With Chicken Salad
Chicken salad classically makes a great chicken salad sandwich on toasted or untoasted bread lined with fresh greens of choice lettuce leaves, romaine, spinach or arugula, tomatoes or even sliced avocados adding richer flavor to your sandwich. It is also great in buns, bagels, croissants or in or on pita bread. Like egg salad and tuna salad, chicken salad can also be served as a dip for crisps and crackers, carrots, celery, cucumber or pita chips. We love pepperoncini chicken salad in a sandwich with salt and vinegar chips in it or on the side - if you know you know!
Pepperoncini Chicken Salad Storage & Make ahead
- STORAGE: Place the chicken salad into an airtight container and store it in the fridge for up to 2-3 days. Its probably good for up to 5 days but optimally I would say for fresh flavor 2-3 days
- MAKE AHEAD: This chicken salad keeps well up to 2-3 days, so it can be made ahead. Just remember any leftovers will not keep as long and the veggies may get a little less crunchy after day 1 or 2
- FREEZING: Chicken salad doesn’t work well in the freezer, the veggies turn to mush and the mayo sometimes breaks. This is fast and easy to make, so no need to freeze it
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Recipe
Servings: 6
Prep Time: 20 mins
Total Time: 20 mins
Ingredients
- 15 oz can white beans, rinsed and drained
- 15 oz chickpeas, rinsed and drained
- 3 cups chopped or shredded chicken *
- 1½ cups sliced pepperoncini peppers
- ½ cup diced cucumbers
- 2 ribs of celery, diced
- 1 large shallot, diced
- 2 green onions, sliced
- ¼ cup chopped fresh dill
- 2 tablespoons chopped fresh parsley
- ¾ cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ⅓ cup pepperoncini juice/brine
- 1 heaping teaspoon bomba (optional)
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Make the dressing: In a large bowl, whisk the mayonnaise, pepper brine, yogurt, lemon juice, mustard, bomba, garlic power, onion powder, salt and pepper.
- To the dressing, add the chicken, green onions, beans, celery, cucumber, sliced pepperoncini peppers, shallot, and chopped herbs. Toss until evenly combined.
- Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
- Serve in sandwiches (I usually add lettuce and cucumber to mine), wraps, or even lettuce wraps for a low-carb option or serve as a dip with veggies and crisps.
- Leftover chicken salad can be stored in an airtight container and stored in the fridge for up to 2-3 days
Recipe Notes
- Chicken Salad is traditionally served cold and it has mayonnaise in it, so it shouldn’t stay out for longer than 2 hours or it will go bad.
- Note: I use rotisserie chicken (approx 3lbs) for this recipe but you could use poached chicken or roast chicken for this recipe. If you’d like to use roasted chicken, you’ll need approx 1-1 ⅓ lbs chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool until you can handle it to shred it.
- To poach chicken: In a large saucepan, cover the chicken breasts with water or chicken broth. Bring to a very slow simmer and cook over low heat until white throughout, about 18 minutes. Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken or shred it.
