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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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Chill Time 30 minutes
Servings 4
Calories 1025kcal

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.

Nutrition

Calories: 1025kcal | Carbohydrates: 8g | Protein: 65g | Fat: 82g | Saturated Fat: 15g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 253mg | Sodium: 1600mg | Potassium: 278mg | Fiber: 3g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 1mg