Zesty Pepperoncini Chicken Salad Recipe
A tangy and flavorful chicken salad featuring shredded chicken, crisp celery, and zesty Greek pepperoncini peppers, combined with creamy avocado oil mayonnaise and fresh herbs for a perfectly balanced, refreshing meal or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (for cooking chicken breasts if not pre-cooked)
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek-American
- Diet: Low Fat
Ingredients
Chicken Salad
- 1 pound boneless skinless chicken breasts, cooked, shredded, and chopped (about 3 cups shredded chicken)
- 3 stalks celery, diced
- 1/2 cup jarred mild Greek pepperoncini peppers, drained and chopped
- 3 green onions, sliced
- 1/3 cup mayonnaise (preferably avocado oil mayo)
- 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 or kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Prepare the ingredients: Ensure the chicken breasts are cooked, shredded, and chopped into bite-sized pieces. Dice the celery stalks, chop the pepperoncini peppers after draining, slice the green onions, and chop the fresh dill.
- Mix all components: In a large mixing bowl, combine the shredded chicken, diced celery, chopped pepperoncini peppers, sliced green onions, and chopped dill. Add in the mayonnaise, pepperoncini juice, garlic powder, dried oregano, salt, and ground black pepper.
- Combine thoroughly: Stir all ingredients together until evenly mixed and creamy, ensuring that the flavors blend well throughout the salad.
- Serve or chill: Serve immediately if the ingredients were all cold. If the chicken was warm when mixed, cover and refrigerate the salad for at least 4 hours to allow the flavors to meld and the salad to chill thoroughly.
- Enjoy and store: Serve this zesty chicken salad with crackers, on bread, in lettuce wraps, or on a croissant. It can also be used as an open-faced melt with mild cheese on top. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For best flavor, use cooked chicken that has been refrigerated before mixing.
- Adjust the amount of pepperoncini juice to taste if a more or less tangy flavor is preferred.
- This salad pairs well with mild cheeses like mozzarella or provolone if using as an open-faced melt.
- The salad keeps well in the fridge for up to 4 days; keep stored in an airtight container.
- To reduce fat content, use a light or reduced-fat mayonnaise variant.
Find it online: https://flavorspath.com/zesty-pepperoncini-chicken-salad-recipe/
