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zesty pepperoncini chicken salad with crackers and grapes in a glass meal prep container.

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Zesty Pepperoncini Chicken Salad

Recipe by Danielle

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!

  • Total Time10 minutes
  • Yield4 servings 1x

Ingredients

Scale
  • 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

  1. 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).
  2. 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.

Equipment

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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.

  • Prep Time: 10 minutes
  • Category: Lunches
  • Method: No Heat
  • Cuisine: American

Nutrition

  • 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/