Pepperoncini Chicken Chopped Salad

Summers are always the craziest time of year for me and no more so than this year — my first summer as a new mom! That’s why we’re back with another recipe to help make your chaotic evenings a little more effortless with some quick morning prep tips.

I love this Pepperoncini Chicken Chopped Salad because the salad dressing also doubles as the chicken marinade, which you can mix up in the morning and marinade the chicken all day. I kept the salad super simple with lettuce, pepperoncini, green onion, cucumber, and feta. And if you want to add some carbs, you could mix in some rice or pasta for a pasta salad vibe, like my husband does.

With just a little morning prep (maybe 5 minutes tops!) you’ll have yourself an effortless dinner for the whole fam. I hope it brings some peace to your chaotic evenings.

Table of Contents

Ingredients and Substitutions
How to Make It
Storing and Reheating
Tips
Reasons to Love It
Chopped Salad Recipe

Ingredients and Substitutions

Chicken

I tend to prefer boneless skinless chicken thighs over chicken breasts because it’s the darker meat with a lot more flavor and the pieces are smaller, which helps them cook faster and more evenly without getting dry. But chicken breast works great, too. If you want a richer meat, a thin cut of steak like flank steak cooked to your temperature preference and sliced thinly would work really well with the pepperoncini.

To make it vegetarian, leave out the meat altogether and add a can of drained and rinsed chickpeas or tofu. You can marinate the chickpeas or tofu the same way you would if you were using chicken.

Pepperoncini

Pepperoncini are tangy peppers with a subtle sweetness and a little bit of heat. They usually come pickled in glass jars and come in a variety of spice levels. I use mild, but you can get spicy ones if you want. If you’re a pickle person, you can substitute some dill pickles for the pepperoncini, or use pickled banana peppers, which are a bit milder and less tangy than pepperoncini.

Romaine Lettuce

I like using romaine for chopped salads like this with added meat because it’s a nice crunchy, sturdy leafy green that can stand up to all the added goodies. Spinach or kale would also be good alternatives.

Green Onion

I add both the white and green parts of the green onions to this chopped chicken salad. You could substitute thinly sliced shallots or red onion.

Feta Cheese

Crumbled feta cheese in a chopped salad really brings everything together. Goat cheese or another crumbly soft cheese like cotija would also be delicious.

Cucumber

For added crunch and freshness, you can use half of an English cucumber or 2 Persian cucumbers. You could use thinly sliced snap peas instead, especially if it’s springtime.

Dressing / Marinade

Olive Oil

Always use a good extra-virgin olive oil for salad dressings, or use avocado oil instead.

Pepperoncini Brine

Adding the brine from your pepperoncini jar adds a complex saltiness that works so well in this simple dressing and marinade. If you have spicy pepperoncini it also adds some subtle heat to the salad, making it more than just your average chopped chicken salad.

Lemon

Zest and juice one whole lemon. You could substitute or add extra white or red wine vinegar if you want it punchier.

Honey

I add honey for a little sweetness to balance out the acidity of the lemon and brine. You could use maple syrup or granulated sugar instead.

Garlic & Spices

I keep it simple with red pepper flakes, salt, and pepper. If you don’t like spice, omit the red pepper flakes. Grate one whole garlic clove so it mixes well with the other dressing ingredients. You could use garlic powder in a pinch.

Storing Pepperoncini Chicken Chopped Salad

Store the dressing/marinade in a bottle or jar with a lid and keep it in the refrigerator for up to a week. The olive oil will solidify in the fridge, so reheat it in the microwave in 5-second increments just until it’s liquid again, but not warm.

The chicken can be sliced and stored in an airtight container and kept in the refrigerator for up to 5 days. The salad can be assembled but undressed and kept in an airtight container in the fridge for up to 3 days, but chopping everything fresh when you want to eat it is the best way to go.

Tips for Making the Best Pepperoncini Chicken Chopped Salad

• Soak the green onion in ice water for 30 minutes before adding to your salad to help take some of the sharpness out of it. This works for any kind of onion!
• Make the dressing/marinade in the same container you’re going to store it in so you have fewer dishes to clean.
• I recommend buying pepperoncini in a glass jar instead of a can. They just taste way better!

Why You’ll Love This Pepperoncini Chicken Chopped Salad

• A twist on a classic: We’ve all had a chopped chicken salad, but the pepperoncini in the salad and the dressing/marinade give it a unique, tangy twist.
• Double duty: For this recipe, you only have to make one thing for the chicken marinade and the salad dressing. We love simplicity around here.
• High-protein: A salad on its own might not be quite filling enough, so adding the chicken makes it a filling, high-protein meal.
• Versatile: This salad is perfect for lunch or dinner. The add-ins like the feta, green onion, and cucumber can be substituted for other ingredients based on what’s in season where you live or what you already have on hand.

More Salads