Pepperoncini Chicken Salad Recipe
Pepperoncini Chicken Salad is creamy, tangy, and loaded with pepperoncini peppers, fresh dill, ranch seasoning, and Calabrian peppers, all tossed with juicy poached chicken and tossed in a simple dressing. Perfect for sandwiches, wraps, crackers, or meal prep.
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.