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This pepperoncini chicken salad starts with chopped cooked chicken and a creamy mayo base, then gets its punch from red onion, chopped pepperoncinis plus a spoonful of their juice. The result is a briny chicken salad that works as a sandwich filling, a croissant stuffing or something to scoop with crackers. If you’re not in the mood for yet another generic salad, try this instead. The tarragon and pepperoncini in there make this one stand out for all the right reasons.
Why You’ll Love It
Pepperoncini chicken salad combines chopped chicken, mayonnaise, red onion, pepperoncinis, tarragon and pepperoncini juice into a briny sandwich style salad.
Strong pepperoncini flavor: The chopped peppers plus their juice adds plenty of flavor through the whole salad.
Good balance: The mayo base rounds out the tang while red onion keeps the flavor sharp and direct.
A versatile choice: It works well on bread, in a croissant or scooped with crackers, depending on what’s on hand.
Also try a grilled BBQ chicken salad, Asian chicken salad or this Autumn salad with chicken. My rotisserie chicken salad sandwiches are good too.
Pepperoncini Chicken Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cooked chicken: Provides the base and takes on the pepperoncini juice flavor. A ready-cooked chicken is always a timesaver, just remove that rotisserie chicken skin first.
Mayonnaise: Coats the chicken and binds the mixture so the onion and peppers cling to every bite.
Red onion: Adds sharpness and bite that cuts through the mayo. I recommend that you start with less and then add more only if the chicken salad needs extra bite.
Pepperoncinis: Bring tang and mild heat, plus little pieces of pepper throughout the salad.
Pepperoncini juice: Carries the briny flavor into the mayo so the salad tastes seasoned all the way through.
Dried tarragon: I really like the light herbal note tarragon brings. It goes well with the vinegary bite of the peppers.
Garlic powder: Adds a savory background flavor that blends into the mayo.
Celery salt: Adds a subtle celery note that nudges it toward classic chicken salad territory.
How to Make Chicken Salad with Pepperoncini
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix the base: Add chopped or shredded chicken, mayonnaise, finely chopped red onion and pepperoncinis to a large mixing bowl, then fold until the chicken is evenly coated.
Season the salad: Sprinkle in dried tarragon, garlic powder and celery salt, then fold again to distribute the herbs and seasoning.
Add the brine: Pour in pepperoncini juice and stir until the mixture tastes evenly seasoned.
Serve and enjoy: Serve chilled as a sandwich filling with wheat bread and lettuce, split croissants or a scoopable salad with crackers.
Substitutions and Variations
Chicken choice: Use leftover roasted chicken, poached chicken or rotisserie chicken. Leftover chicken breasts or chicken thighs work. Remove skin and chop the meat into small pieces so it mixes evenly.
Creamy base change: Replace part or all of the mayonnaise with plain Greek yogurt, blended cottage cheese or sour cream for a tangier base.
Add something sweet: Add dried cranberries for a sweet/tart touch.
Onion swap: Green onions can be used in place of red onion.
Add a citrusy zip: Add more tang with a splash of orange, lime or lemon juice.
Add crunch: Mix in chopped celery, walnuts or sliced almonds. I tried chopped pecans and they were delicious too.
Increase heat: Stir in red pepper flakes, a little Dijon mustard, Sriracha or diced jalapenos.
Decrease heat: Swap the pepperoncini for banana peppers which have a milder sweet heat.
Herb swap: Use chopped fresh dill, fresh parsley or fresh chives in place of dried tarragon.
High protein chicken salad: Add some boiled eggs, shredded cheese or a handful of nuts to boost the protein.
Gluten-free serving: Serve with gluten-free crackers or make lettuce wraps or other gluten-free wraps.
Dairy-free version: Swap the mayonnaise for dairy-free yogurt or a dairy-free mayo alternative.
Serving Suggestions
Make a sandwich: Pepperoncini chicken salad is delicious on sandwich bread or in a croissant or wrap.
Scoop it up: Scoop it up with rosemary cheddar crackers or pita chips. You could serve it alongside fresh veggies, adding herbs as an optional garnish if you want it to look fancy.
Make a Greek chicken salad: Serve a scoop of chicken pepperoncini on a bed of cucumber, feta cheese, kalamata olives, cherry tomtaoes and red onion.
Side dish pairings: Try a honey lime fruit salad, Italian chopped salad, steamed fresh veggies, pickled cauliflower and pickled carrots, or some potato chips on the side.
How to Store
Store: Refrigerate in an airtight container for up to 4 days. Stir before serving.
Freeze: Not recommended due to the mayonnaise base.
Top Tips
Chop small on purpose: Keep the onion and pepperoncini pieces small so the flavor is spread through the chicken, not in occasional big bites.
The taste test: Pepperoncini juice can swing the salt level fast, so mix it in and taste before adding more.
Blot the chicken: If the chicken is very juicy, blot it briefly so the mayo doesn’t loosen too much.
Fold, don’t mash: Stir enough to coat everything while keeping the chicken pieces intact.
Let it rest: Pepperoncini chicken salad benefits from a short rest between making and serving. I recommend you let it sit in the fridge for half an hour to let the flavors meld.
Pepperoncini Chicken Salad FAQs
I recommend that you aim for bite-sized pieces, small enough to mix evenly with the dressing.
Pepperoncini adds mild heat and noticeable tang, but this isn’t a fiery flavored salad!
Pepperoncini Chicken Salad Recipe
Pepperoncini Chicken Salad
Equipment
- Spatula or Tongs
Ingredients
- 4 Cups chicken, cooked and chopped
- 1 ¼ Cups mayonnaise
- ½ red onion, finely diced
- ½ Cup pepperoncini, chopped
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon garlic powder
- ½ Teaspoon tarragon, dried
- ½ Teaspoon celery salt
- 3 Tablespoons pepperoncini juice
Instructions
- Add the chopped chicken, mayonnaise, red onion, pepperoncinis, salt, pepper, garlic powder, tarragon, celery salt, and pepperoncini juice to a large mixing bowl.
- Toss until combined thoroughly with a spatula or pair of tongs.
- Cover and refrigerate the chicken salad for 20 to 30 minutes.
- Serve chilled in a sandwich or croissant or on a bed of salad leaves.
Notes
The taste test: Pepperoncini juice can swing the salt level fast, so mix it in and taste before adding more.
Blot the chicken: If the chicken is very juicy, blot it briefly so the mayo doesn’t loosen too much.
Fold, don’t mash: Stir enough to coat everything while keeping the chicken pieces intact.
Let it rest: Pepperoncini chicken salad benefits from a short rest between making and serving. I recommend you let it sit in the fridge for half an hour so the flavors meld.
Nutrition
Pepperoncini chicken salad is a mayo based chicken salad with chopped pepperoncinis, red onion and tarragon. The pepperoncini brings a sharp, vinegary bite and a little heat, while the onion adds extra edge. Tarragon offers a mild anise note that changes the finish in a way parsley or dill wouldn’t. The overall flavor is briny, tangy and peppery, with the chicken acting as the base for it all. Spoon the salad onto bread with lettuce, stuff it into a croissant or keep it simple and scoop it with crackers when a salty, tangy chicken salad is what sounds good.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
