Pepperoncini Chicken Salad

You’ll love this tangy and creamy 15-minute Pepperoncini Chicken Salad as an easy meal-prep-friendly lunch recipe. 

It’s a great way to use leftover roast chicken or rotisserie chicken, and the crunchy veggies are perfect with the savory chicken and zesty pepperoncini. If you’re anything like me, juggling work, nap times, and the boatload of chores that comes with managing life as a mom, a quick and easy lunch like this is a lifesaver. You’ll need 6 simple ingredients and a few easy steps, and you’ll have yummy salad made with good-for-you ingredients.

If you’re hunting for more chicken salads, try my Spinach and Artichoke Chicken Salad and this Mexican Street Corn Chicken Salad. These are delicious as warm-weather, high protein chicken salad options.

WHY YOU’LL LOVE THIS RECIPE

I love this Pepperoncini Chicken Salad as an easy-going, quick, and simple mid-week lunch. It’s also perfect for warm weather and backyard dinners.

This pepperoncini chicken recipe is great on its own or with crackers or even tortilla chips. Tuck it into wraps or pita or use it as a filling for crisp lettuce cups!

Because it’s such a brilliant meal prep basic, I typically have a batch of it in an airtight container in the fridge – my husband loves reaching for it too!

Honestly, this recipe is so simple – here’s what I made this Greek chicken salad with:

• Rotisserie chicken: You could also roast your own chicken from scratch or use poached or grilled chicken breasts.
• Mayonnaise: Use your favorite brand of thick, creamy mayo.
• White onion: Finely diced/chopped.
• Celery: Adds the most delicious crunch to this protein chicken salad.
• Pepperoncini or banana peppers: There aren’t loads of carbs in pepperoncini, making them a great add in to this high protein, low carb salad!
• Seasoning: I love the simple seasoning of salt, pepper and garlic powder.

Ingredient quantities can be found at the bottom of the article in the recipe card

HOW TO MAKE THIS PEPPERONCINI CHICKEN SALAD

Here is how I made this Pepperoncini Chicken Salad:

Prepare the chicken

Take off any skin on the chicken and shred the meat.

Mix the salad

To a large bowl, add: shredded chicken, mayo, onion, celery and the pepperoncini.

Season the salad

Sprinkle in the salt, pepper and garlic powder.

SUBSTITUTIONS AND VARIATIONS

There are tons of ways to tweak this Pepperoncini Chicken Salad recipe:

Avo: Add a whole or half of a ripe, diced avocado into this salad for extra creaminess.

Mayonnaise swap: Instead of mayo, use a mix of Greek yogurt and a little lemon juice. A 50/50 blend of Greek yogurt and sour cream can work, too.

White onion: If you don’t love regular onion, use chives or red onion as a milder alternative.

Extra herby: Add in ½ a cup of mixed, fresh herbs. I love fresh dill, tarragon and Italian parsley.

Add in some fruit: For some sweetness, add a few fresh halved grapes, some dried cranberries or chopped apple.

Spicy: For more heat, mix some Dijon mustard in with the mayo.

STORAGE AND MAKE AHEAD

Leftover Pepperoncini Chicken Salad can keep in the refrigerator, in an airtight container for up to 3 days. 

You can also freeze leftovers, but know the texture will likely be affected when you thaw it out. 

SERVING AND PAIRING

I love this recipe with a side of crackers or crunchy toast. It’s also really good with tortilla chips and makes a good sandwich filling.

Try it paired with other Greek-style veggie salads and dishes like this Veggie and Pearl Couscous Salad with Creamy Feta Dressing.

TIPS AND PROBLEM SOLVING

While it’s pretty easy to make, here are a few tips and tricks for getting the best results with this recipe: 

1. Check and adjust – I suggest tasting a spoonful to see if it needs a little extra salt and pepper. 
2. If you like a creamier chicken salad, add a little more mayonnaise. For extra tang, toss in more pepperoncini or some of the pepperoncini brine.
3. Shred your chicken warm: This isn’t 100% necessary but I just find that shredding slightly warm chicken (or at least at room temperature) is just easier.
4. Finely dice the onion and celery: Little pieces of onion and celery mix in more easily and are less overpowering than large bits.
5. It’s just safer to start with less mayo and add as you go. You won’t overdo it this way.
6. Let it chill! I love this Pepperoncini Chicken Salad on the cooler side. It’s so fresh this way.

OTHER SUMMER CHICKEN SALAD RECIPES TO TRY

For more salads with chicken to try, check out these recipes:

• Chili Oil Chicken Salad
• Bang Bang Chicken Salad
• Crispy Chicken Topped With Caesar Salad
• Blackened Chicken Cobb Salad with Honey Mustard Dressing
• Chicken Crust Caesar Salad Pizza

Pepperoncini Chicken Salad

Taylor Jackzen

Dive into this tangy and creamy Pepperoncini Chicken Salad. It’s an addictive meal prep friendly lunch or easy dinner for the summertime. I love that it comes together in just 15 minutes!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 3 cups rotisserie chicken shredded
• 1/2 cup mayonnaise adjust to taste
• 1/4 cup white onion finely diced
• 1/2 cup celery finely diced
• 1/4 cup chopped pepperoncini add more for extra tang
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

 

• Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces.
• In a large bowl, combine shredded chicken, mayonnaise, diced onion, celery, and chopped pepperoncini.
• Add garlic powder, salt, and black pepper. Stir until everything is well combined.
• If you like a creamier chicken salad, add a little more mayonnaise. For extra tang, toss in more pepperoncini or some of the pepperoncini brine.
• Serve chilled.