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Pepperoncini Chicken Salad puts a bold, tangy spin on a classic chicken salad recipe. Loaded with crunchy pepperoncinis, fresh dill, ranch seasoning, and Calabrian peppers, this creamy chicken salad is packed with flavor and is perfect piled onto toasted bread and layered with salty potato chips.
Behind This Pepperoncini Chicken Salad Recipe
My craving for this chicken salad started when I saw Sara Lane, a private chef from California, sharing her viral chicken salad videos online. The way she prepared it for events looked so simple yet completely irresistible, and I immediately knew I had to recreate my own version for you. I’ve always loved chicken salad, but I wanted to make one with more personality than the traditional versions I grew up eating. Pepperoncinis instantly became the star ingredient because they add a bright, tangy flavor while the brine brings a great balance to the creamy dressing. Add in fresh dill, ranch seasoning, and a little Calabrian pepper, and you get this perfect combo of creamy, herby, tangy, and slightly spicy.
But it doesn’t stop there because the BEST part is serving this chicken salad on toasted bread (*ahem* a buttery croissant), and piled high with salt and vinegar or dill pickle potato chips inside the sandwich. The crunchy chips add the perfect salty, tangy contrast to the creamy chicken salad and make every bite feel like the greatest deli-style lunch.
Tips From My Kitchen
- Use a mixer to shred the chicken. This is my favorite shortcut for getting perfectly shredded chicken quickly. You can also shred it by hand with two forks.
- Don’t skip the pepperoncini brine. It adds a tangy flavor throughout the chicken salad and balances the creamy dressing.
- Toast your bread. A toasted croissant (or any bread you choose) adds warmth and crisp, sturdy texture that pairs perfectly with the creamy chicken salad.
- Top with chips. Salt and vinegar or dill pickle potato chips are not just a side; they add the perfect crunchy, salty contrast inside the sandwich that truly makes it complete.
- Taste and adjust before serving. Depending on your ranch seasoning and pepperoncini brand, you may want an extra splash of brine, a little more seasoning, or additional salt and pepper.
Ingredients You’ll Need & Why
Chicken Tenderloins – Tenderloins are easy to poach and shred into juicy pieces, but rotisserie chicken is a great shortcut when you want to save time.
Pepperoncini Peppers & Brine – These are what make this chicken salad stand out. The peppers add tangy little bursts throughout, while the brine seasons the creamy dressing with bright acidity.
Fresh Dill – Adds a fresh, herbaceous flavor that pairs beautifully with the ranch seasoning and pepperoncini.
Calabrian Peppers – These bring a subtle fruity heat that balances the creamy ingredients. Adjust the amount based on your spice preference but I don’t recommend skipping this.
Ranch Seasoning – A small amount adds garlic, herbs, and savory flavor without overpowering the chicken salad.
Mayo & Sour Cream – This combination creates a creamy dressing that’s rich but still balanced thanks to the tanginess from the sour cream.
How to Make Pepperoncini Chicken Salad
This Pepperoncini Chicken Salad comes together in just a few simple steps and is even better after the flavors have had a little time to mingle. The key is using plenty of fresh herbs, tangy pepperoncinis, Calabrian peppers, and tasting as you go so you can adjust the seasoning to your liking.
Poach the Chicken
If starting with raw chicken tenderloins (rather than rotisserie), place them in a large pot and cover with cold water by about an inch. Season the water generously with salt, then bring it to a gentle boil. Once boiling, reduce the heat to maintain a gentle simmer and cook for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate and let it cool slightly before shredding.
Shred the Chicken
Add the poached chicken tenderloins (or rotisserie chicken) to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until the chicken is shredded. You can also shred the chicken by hand using two forks. Transfer the shredded chicken to a large mixing bowl.
Mix the Chicken Salad
Add the diced celery, red onion, pepperoncinis, and splashes of the pepperoncini brine, fresh dill, green onions, Calabrian peppers, mayonnaise, sour cream, ranch seasoning, salt, and pepper to the bowl with the chicken.
Using a rubber spatula, gently fold everything together until the dressing evenly coats the chicken and the ingredients are well combined.
Taste and Adjust
Give the chicken salad a taste before serving. Depending on your preference, you may want another splash of pepperoncini brine for extra tang, a little more ranch seasoning for savory flavor, or another pinch of salt and pepper.
Serve and enjoy
Pile the chicken salad onto a toasted croissant or your favorite toasted bread, then finish it with lettuce, tomato, and crispy bacon if you’d like. Tuck a generous handful of dill pickle or salt and vinegar potato chips right inside the sandwich before adding the top bun. The chips add the perfect crunch and tang that make this sandwich absolutely unforgettable.
Best Way to Serve Pepperoncini Chicken Salad
While this chicken salad is delicious on crackers, wraps, or tucked into lettuce cups, my favorite way to enjoy it is piled high on a buttery toasted croissant. The flaky croissant, creamy chicken salad, and crunchy potato chips create the perfect combination of textures and flavors. If you’re serving it for lunch or entertaining, set out bowls of dill pickle and salt-and-vinegar chips so everyone can build their own perfect sandwich (or just use the chips to dip right into the chicken salad).
Store the chicken salad in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving, then toast your bread fresh for the best texture.
More Recipes to Try
If you love this Pepperoncini Chicken Salad, you’ll probably enjoy my Guacamole Chicken Salad, another fresh and flavorful chicken salad packed with creamy avocado, lime, and bold flavors. For another easy lunch recipe with a tangy twist, my Chicken Caesar Pasta Salad is packed with creamy Caesar flavor and is perfect for meal prep. And if you love recipes that transform simple ingredients into something special, my Chili Oil Pasta Salad brings a spicy, crunchy twist with bold Asian-inspired flavors.
Have you tried this Pepperoncini Chicken Salad? If so, please comment below with any questions or feedback. Your opinions and reviews help other readers in my community.
Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!
Pepperoncini Chicken Salad Recipe
Ingredients
- 2 pounds chicken tenderloins or rotisserie chicken
- ⅓ cup diced celery
- ⅓ cup diced red onion
- ⅓ cup chopped pepperoncinis
- ¼ cup pepperoncini brine adjust to taste
- ¼ cup chopped fresh dill
- ¼ cup sliced green onions
- 2-3 tablespoons chopped Calabrian peppers adjust to taste
- ⅔ cup mayonnaise
- ½ cup sour cream
- ½ 1 oz packet ranch seasoning (.5 ounce)
- ½ teaspoon black pepper
- ¼ teaspoon salt plus 1 tbsp if poaching the chicken
Optional for Serving
- toasted croissants or your favorite toasted bread
- dill pickle potato chips or salt and vinegar
- cooked bacon
- green leaf lettuce
- tomato sliced
Instructions
Poach the Chicken
- If using raw chicken tenderloins, place them in a large pot and cover with cold water by about 1 inch. Season the water generously with salt (about 1 tbsp).
- Bring the water to a gentle boil, then reduce the heat to maintain a gentle simmer. Cook for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the pot and let it cool slightly.
Shred the Chicken
- Shred the cooked chicken using a stand mixer fitted with the paddle attachment on low speed, or shred by hand with two forks. Transfer to a large mixing bowl.
Mix the Chicken Salad
- Add the celery, red onion, pepperoncinis, pepperoncini brine, dill, green onions, Calabrian peppers, mayonnaise, sour cream, ranch seasoning, salt, and pepper.
- Fold everything together with a spatula until evenly combined.
- Taste the chicken salad and adjust with additional pepperoncini brine, ranch seasoning, salt, or pepper as needed.
- Serve on toasted croissants or toasted sandwich bread with dill pickle potato chips piled high on top along with all your favorite sandwich toppings.
Notes
- Use a stand mixer to shred the chicken. It’s the quickest way to get perfectly shredded chicken in just a few seconds.
- Don’t skip the pepperoncini brine. It adds bright, tangy flavor throughout the dressing and makes this recipe unique.
- Fresh dill makes a difference. It pairs beautifully with the pepperoncinis and ranch seasoning.
- Taste before serving. Every brand of ranch seasoning and pepperoncinis is a little different, so adjust the seasoning to suit your taste.
- Serve it on toasted bread. My favorite is a buttery toasted croissant. The crisp exterior contrasts perfectly with the creamy chicken salad.
- Add the chips inside the sandwich! Salt and vinegar or dill pickle potato chips aren’t just a side; they add the perfect crunchy, tangy bite alongside the sandwich.
- Meal-prep friendly. Store covered in the refrigerator for up to 4 days. Stir before serving if any separation occurs.
