Greek Peperoncini Chicken Salad

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This Greek Peperoncini Chicken Salad is so delicious, and it’s a perfect option when you need a low-carb idea for using leftover chicken!

PIN this salad to try it later!

This Greek Peperoncini Chicken Salad is a low-carb salad idea that popped into my mind when I had one of those packs of rotisserie chicken meat in the fridge, and when I tested this recipe with Jake and Kara we absolutely loved the flavors. And I was lucky enough to end up with some of the leftovers, and when they were still delicious when the salad had been in the fridge for a few days, I realized this was a perfect Weekend Food Prep recipe too! If you’re someone who takes a lunch to work, I bet you’d love to pull this tasty salad out of the office fridge.

But the reason I’m sharing this recipe when we’re heading into a week of Fourth of July festivities is because I think chicken salads like this one are absolutely perfect when you need something to take to a pot-luck where you know there’ll be a lot of tempting foods. For a long time now the ever-popular Chicken and Avocado Salad with Lime and Cilantro has been one of my go-to party dishes. And when fresh basil is available Low-Carb Chicken Salad with Basil and Parmesan is another chicken salad option that I make for parties. But this Low-Carb Greek Peperoncini Chicken Salad has some of my absolute favorite summer salad ingredients like Feta cheese, Greek Peperoncini, and Kalamata olives, so I’m guessing this might be the new chicken salad I’ll be making for parties all summer long!

For more ideas for salad with leftover chicken, check out Low-Carb and Keto Recipes for Leftover Turkey or Chicken.

What ingredients do you need for this recipe?

• cooked chicken or leftover rotisserie chicken
• Greek Peperoncini Peppers
• Kalamata olives
• green onion
• Feta Cheese
• fresh-ground black pepper to taste
• mayo
• fresh-squeezed lemon juice; I used my fresh-frozen lemon juice
• Greek Seasoning (affiliate link)

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

1. Cut the stems off the Greek Peperoncini (affiliate link) and let drain. I use kitchen shears (affiliate link) which makes it easy and not messy, or if you can find Sliced Peperoncini Peppers (affiliate link) that makes it even easier!
2. If you don’t have leftover cooked chicken, cook 4 chicken breasts for about 15 minutes in barely-simmering water with a little chicken flavor base, then let chicken cool and shred apart. If you have pre-cooked chicken from Costco or rotisserie chicken, just cut into pieces about 1 inch square.
3. Whisk together mayo, lemon juice, and a little Greek Seasoning (affiliate link) to make the dressing.
4. Once the Peperoncini have drained, use your finger to pull out the seeds, then cut into strips with the kitchen shears.
5. Cut the Feta cheese into cubes, cut Kalamata olives in half, and slice green onions on the diagonal.
6. Put chunks of chicken into a salad bowl and toss with desired amount of dressing.
7. Then mix in the sliced Peperoncini, Kalamata olives, and sliced green onion. Add the Feta cheese and gently stir to combine.
8. Season salad to taste with a little fresh-ground black pepper.
9. This salad can be made ahead and chilled or served right away.
10. The salad will keep in the fridge for several days and is delicious to pull out for a tasty low-carb lunch later in the week!

More Chicken Salads for Summer:

Chicken Salad with Mustard, Hearts of Palm, and Olives ~ Kalyn’s Kitchen
Caramelized Onion Paleo Chicken Salad ~ Wonky Wonderful
Baby Arugula Salad with Chicken, Mozzarella, and Tomatoes ~ Kalyn’s Kitchen
Grilled Lemon Pepper Chicken Salad with Greek Yogurt ~ Aggie’s Kitchen
Shredded Chicken Salad with Green Olives, Celery, and Green Onion ~ Kalyn’s Kitchen
Healthy Basil Chicken Salad with Walnuts ~ Family Food on the Table

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Continue to Content

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Greek Peperoncini Chicken Salad

Yield 6 servings

Prep Time 30 minutes

Additional Time 20 minutes

Total Time 50 minutes

Anyone who likes chicken, Peperoncini, Kalamata Olives, and Feta Cheese will love this Greek Peperoncini Chicken Salad, and this is great for lunch or dinner!

Ingredients

Salad Ingredients:

• 4 cups chopped cooked chicken or leftover rotisserie chicken, cut in 1 inch cubes (see notes)
• 1 cup sliced Greek Peperoncini Peppers
• 1/2 cup Kalamata olives, cut in half
• 1/2 cup diagonally sliced green onion
• 4 oz. Feta Cheese, cut into 1/2 inch cubes
• fresh-ground black pepper to taste

Dressing Ingredients:

• 1/3 cup mayo
• 2 T fresh-squeezed lemon juice (see notes)
• 1 tsp. Greek Seasoning (or slightly more)

Instructions

1. Cut the stems off the Greek Peperoncini (affiliate link) and let them drain well in a colander. I use kitchen shears (affiliate link) which makes it easy and not messy, or if you can find Sliced Peperoncini Peppers (affiliate link) that makes it even easier!
2. If you don't have leftover cooked chicken, cook 4 chicken breasts for about 15 minutes in barely-simmering water with a little chicken flavor base, then let chicken cool and shred apart.
3. If you have the pre-cooked chicken from Costco that I used or a rotisserie chicken, just cut into pieces about 1 inch square.
4. Whisk together mayo, lemon juice, and a little Greek Seasoning (affiliate link) to make the dressing, then taste to see if you want a little more Greek Seasoning.
5. When the Peperoncini have drained well, use your finger to pull out the seeds inside each one, then cut into strips with the kitchen shears.
6. Cut the Feta cheese into cubes, cut Kalamata olives in half, and slice green onions on the diagonal.
7. Put chunks of chicken into a salad bowl and toss with desired amount of dressing (you might want a little less dressing if you prefer your salad on the drier side.)
8. Then mix in the sliced Peperoncini, Kalamata olives, and sliced green onion.
9. Add the Feta cheese and gently stir to combine.
10. Season salad to taste with a little fresh-ground black pepper.
11. This will keep in the fridge for several days and is delicious for a no-heat lunch to take to work!

Notes

You can cook 4 chicken breasts if you don't have leftover chicken; that will slightly increase the cooking time. I used my fresh-frozen lemon juice for this recipe.

This recipe was created by Kalyn from an idea that popped into her head and tested with Jake and Kara.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 460Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 154mgSodium: 1077mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 39g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Greek Peperoncini Chicken Salad is a good option for any low-glycemic or low-carb diet, including any phase of the original South Beach Diet. South Beach followers might want to use light mayo and a bit less cheese to cut down on the fat.

Find More Recipes Like This One:
Use the Salads Index to find more low-carb salads like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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