Pepperoncini Chicken Salad
Pepperoncini Chicken Salad
Ingredients
- 1 lb boneless, skinless chicken breasts
- Kosher salt for poaching
- ¼ cup plus 2 Tbsp mayonnaise
- ¼ cup plus 2 Tbsp sour cream
- 2 medium stalks celery finely chopped
- ¼ cup finely chopped red onion
- ½ cup pepperoncini peppers thinly sliced, plus 3 tablespoons pickling liquid
- ¼ cup finely chopped fresh dill
- 1 tablespoon preferably whole grain dijon mustard
- 1 teaspoon finely chopped calabrian chiles optional, plus more to taste
- Freshly ground black pepper to taste
Instructions
- Bring a stock pot full of water to a boil, adding about 1 Tbsp of salt as it hits the boiling point. Add the chicken breasts, and poach at a simmer for about 15 minutes - check for doneness with a meat thermometer and make sure it hits 165 F. Set aside to cool - preferably in the fridge.
- Make the salad: Shred the chicken with two forks, or place the breasts in the bowl of a stand mixer fitted with the paddle attachment. (THIS WORKS REALLY WELL!!). Process on low until shredded, which can take a minute or two.
- In a large bowl, mix chicken, mayonnaise, sour cream, celery, red onion, peperoncinis, peperoncini liquid, dill, mustard, and calabrian chilies (if using). Season to taste with salt and pepper, as needed.
- Serve immediately as is, or make a dreamy summer sandwich with lettuce, pickles and lots of salt and vinegar chips. Salad will keep in an airtight container in the fridge for up to 3 days.
Notes
This recipe is from Sara Tane, a chef I follow and I couldn't love this chicken salad more! Thanks Sara! Her substack requires a membership, so I can't provide a link, but check her out.