Greener Chef XL Bamboo Cutting Board
Buy Now →Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Zesty Pepperoncini Chicken Salad
Yield: 4 servings 1x
Prep: 10 minutesTotal: 10 minutes
This Zesty Pepperoncini Chicken Salad is a tangy spin on the classic, with flavorful yet common ingredients you might already have on hand, such as jarred pepperoncinis and shredded chicken. Make-ahead and serve hot or cold!
Ingredients
- 1 pound boneless skinless chicken breasts, cooked then shredded and chopped (about 3 cups shredded chicken)
- 3 stalks of celery, diced
- 1/2 cup jarred mild Greek pepperoncini peppers, drained and chopped
- 3 green onions, sliced
- 1/3 cup mayonnaise (I use 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
- Mix it up: Add all ingredients to a large mixing bowl, including the cooked chicken breast (1 pound cooked, shredded and chopped, or about 3 cups), celery (3 stalks, diced), pepperoncini peppers (1/2 cup, drained and chopped), green onions (3, sliced), mayonnaise (1/3 cup), pepperoncini juice (1/3 cup), fresh dill (small handful, chopped), garlic powder (1/2 teaspoon), dried oregano (1/4 teaspoon), salt (1/4 teaspoon), and fresh ground black pepper (1/4 teaspoon).
- Serve & store: Serve immediately if your ingredients were cold. If the chicken was warm, it’s best to store the prepared salad for at least 4 hours until well chilled before eating. Serve with crackers, on bread, in lettuce wraps, or on a croissant. I also enjoy this served as an open-faced melt with a mild cheese on top. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Shredded chicken: Feel free to use any method to shred your chicken, including by hand, with a hand mixer, or in a stand mixer. I like to chop the chicken a bit after it’s shredded for an even finer texture. You can also use a food processor – check out my Easy Chicken Salad With Grapes recipe for photos and a video of the method.
Mayo vs Greek Yogurt: Since this recipe is already really tangy, I prefer to stick with mayonnaise over Greek yogurt, but feel free to swap if you prefer.
Nutrition information estimated with My Fitness Pal and includes chicken salad only.
Nutrition Information
- Serving Size: 1 heaping cup
- Calories: 262
- Fat: 17g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
Find it online: https://projectmealplan.com/zesty-pepperoncini-chicken-salad/