Description
Pepperoncini Chicken Salad is a creamy, tangy, and crunchy chicken salad made with shredded chicken, fresh dill, celery, and zesty pepperoncini. Perfect for sandwiches, lettuce wraps, crackers, or easy meal prep lunches.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cooked and shredded (about 3 cups)
- 3 stalks celery, diced
- 1/2 cup mild Greek pepperoncini peppers, drained and chopped
- 3 green onions, sliced
- 1/3 cup mayonnaise (avocado oil mayo works well)
- 1/3 cup pepperoncini juice (from the jar)
- Small handful fresh dill, chopped (about 1/2 clamshell)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- In a large mixing bowl, add shredded chicken, diced celery, chopped pepperoncini, and sliced green onions.
- Add mayonnaise and pepperoncini juice.
- Stir in fresh dill, garlic powder, oregano, salt, and black pepper.
- Mix until everything is evenly coated and creamy.
- If ingredients were cold, serve immediately. If chicken was warm, refrigerate for at least 4 hours before serving for best flavor.
- Serve on bread, croissants, crackers, lettuce wraps, or as an open-faced melt.
Notes
- Rotisserie chicken works great for convenience.
- For extra tang, add more pepperoncini juice.
- For a lighter version, substitute half the mayo with Greek yogurt.
- Store in an airtight container in the refrigerator for up to 4 days.
- Flavors deepen after chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing / No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 85 mg