Jump to Recipe

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

PIN the Greek Chicken Salad with Peperoncini to try it later!

Greek Chicken Salad with Peperoncini shown in serving bowl in striped napkin

Greek Chicken Salad with Peperoncini is a salad idea that popped into my mind when I had one of those packs of rotisserie chicken meat from Costco 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!

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 today 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 Chicken Salad with Basil is another chicken salad option that I make for parties.

But this Greek 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!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What gives Greek Chicken Salad the Greek flavors?

This tasty salad is loaded with Greek flavors from Feta cheese, Kalamata olives, Greek Seasoning, lemon, and of course the Greek Peperoncini Peppers that add a spicy touch. If some of those ingredients aren’t a winner at your house, you can still make a tasty salad with different olives or another type of cheese.

Is it spelled Peperoncini or Pepperoncini?

I love the type of spicy picked Greek peppers that are used in this salad! And the ones I buy most often at the grocery store are labeled Peperoncini Peppers. But sometimes I buy the sliced peppers at Costco in a big jar, and those are spelled Pepperoncini. And I do notice that in various places online you can find it spelled both ways, so take your choice on that.

How do you cut up the Peperoncini Peppers?

These days I always try to buy Sliced Peperoncini Peppers (affiliate link); those are the bomb for making a salad like this. But when I have to cut up my own Peperoncini, I use kitchen shears to cut off the stem end, putting them in the sink to drain as I do it. Then I use my finger to scrape out the seeds and cut the peppers into strips with the kitchen shears. Trust me, this is the easiest way to remove the seeds and cut up the peppers!

Want more chicken salad ideas?

Check out 20 Keto Chicken Salad Recipes for lots more salad ideas to make with leftover chicken!

Greek Chicken Salad with Peperoncini process shots collage

How to make Greek Chicken Salad with Peperoncini:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  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!

Weekend Food Prep:

This Greek Chicken Salad with Peperoncini was still delicious when the salad had been in the fridge for a few days, so this salad is a perfect Weekend Food Prep recipe

Greek Chicken Salad with Peperoncini in serving bowl with serving fork

More Interesting Chicken Salads:

 

Weekend Food Prep:

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

Low-Carb Greek Peperoncini Chicken Salad found on KalynsKitchen.com
Yield: 6 servings

Greek Chicken Salad with Peperoncini

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 Chicken Salad with Peperoncini, 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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

© Kalyn Denny
Category: Salads
square image of Greek Chicken Salad with Peperoncini in serving bowl

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Chicken Salad with Peperoncini is a good option for any low-carb diet, including Keto and it can work for 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 might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Greek Chicken Salad with Peperoncini was posted in 2018. It was updated with more information in 2023.

Pinterest image of Greek Chicken Salad with Peperoncini

Share This: