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Chicken salad sandwiches on soft buns, filled with a creamy mixture of chicken, celery, and red onion, are arranged on a yellow-and-white checkered cloth.
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Peperoncini Chicken Salad Sandwiches

This peperoncini chicken salad combines shredded rotisserie chicken with tangy peperoncini, hot cherry peppers, celery, and a creamy mayo-mustard dressing. Perfect for sandwiches and meal prep.

Ingredients

  • 2 lbs shredded rotisserie chicken skin and bones removed
  • 1/4 cup sliced hot cherry peppers chopped
  • 1/3 cup Greek peperoncini chopped
  • 1 can diced green chilies 4 oz, drained
  • 1 1/2 cups mayonnaise
  • 2 tbsp mustard yellow or Dijon
  • 1/2 medium red onion finely diced
  • 4 celery sticks diced
  • Salt and freshly ground black pepper to taste

For Serving

  • Sandwich bread croissants, toast, or lettuce cups

Instructions

  • Shred the rotisserie chicken into bite-sized pieces and place in a large mixing bowl.
  • Finely dice the red onion and celery. Chop the hot cherry peppers and peperoncini.
  • In a small bowl, whisk together the mayonnaise and mustard until smooth.
  • Add the chopped peppers, green chilies, red onion, and celery to the bowl with the chicken.
  • Pour the mayo-mustard dressing over everything and stir until well combined and the chicken is evenly coated.
  • Taste and season with salt and black pepper as needed.
  • Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
  • Serve on bread, croissants, toast, or in lettuce cups.

Notes

The 30-minute chill time is not optional in spirit. The peperoncini brine and pepper flavors continue developing and infusing the chicken as it sits.
Add sliced cucumbers or shredded cabbage right before serving for extra crunch without making the salad watery.
For more heat, stir in extra chopped hot cherry peppers or a pinch of red pepper flakes.
Dijon mustard adds more complexity and sharpness than yellow mustard. Either works but Dijon is the upgrade worth making.