If you’re looking for a fresh, vibrant, and incredibly easy lunch or light dinner, you’re going to fall in love with this Chicken Salad Stuffed Peppers Recipe. It’s one of those dishes that feels fancy yet comes together in minutes—perfect when you want something healthy, satisfying, and full of flavor without spending hours in the kitchen. Trust me, once you try it, you’ll want to keep it in your regular rotation.
Why You’ll Love This Recipe
- Super Quick to Make: You don’t need to cook anything fresh, which makes clean-up a breeze.
- Fresh and Colorful: The bell peppers add crunch and sweetness that pairs perfectly with the creamy chicken salad.
- Customizable and Healthy: You can easily tweak the veggies and dressing to suit your tastes or dietary needs.
- Kid-Friendly and Crowd-Pleasing: My family goes crazy for these – even my picky eaters ask for seconds!
Ingredients You’ll Need
This Chicken Salad Stuffed Peppers Recipe comes together from pantry staples and fresh produce that complement each other beautifully. Plus, choosing good-quality cooked chicken with some herbs and veggies gives you that perfect balance of creaminess, crunch, and tang.
- Plain Greek yogurt (or plain coconut yogurt or homemade mayonnaise): Greek yogurt adds creaminess and a slight tang but keep it plain to control the flavor.
- Dijon mustard: Gives the salad a subtle kick that wakes up the whole mixture.
- Apple cider vinegar: Adds brightness and balances the creamy elements.
- Raw honey: Sweetens naturally without overpowering.
- Sea salt and freshly ground pepper: Essential for seasoning and bringing all the flavors together.
- Cooked chicken (shredded or chopped): Rotisserie chicken works beautifully here – a serious time saver!
- Fresh parsley (chopped): Adds color and a fresh herbal note.
- Celery (diced small): Provides a crunchy, refreshing bite.
- Green onions (thinly sliced): Delivers mild onion flavor without overwhelming the salad.
- Cherry tomatoes (quartered): Sweetness and juiciness that lightens the dish.
- English cucumber (diced): Adds cool crunch and freshness.
- Pitted olives (chopped): Brings a salty, savory depth—feel free to omit if you’re not an olive fan!
- Bell peppers (halved and seeded): These act as edible bowls, and their natural sweetness complements the chicken salad exquisitely.
Variations
I love how flexible this Chicken Salad Stuffed Peppers Recipe is. You can really make it your own depending on what you have on hand or your flavor preferences. Experimenting with slight tweaks keeps it fun and new!
- Dairy-Free Version: I swapped Greek yogurt for plain coconut yogurt once, and it gave a smoother texture with a subtle coconut undertone that was delicious.
- Added Crunch: Throwing in chopped apples or toasted walnuts gives an extra layer of texture that my kids surprisingly enjoyed.
- Spicy Kick: Mixing in a dash of hot sauce or finely diced jalapeños elevated the flavor for when I wanted a bit more zip.
- Herbs Swap: On some occasions, I replaced parsley with fresh dill or cilantro to switch up the herbal notes without extra effort.
How to Make Chicken Salad Stuffed Peppers Recipe
Step 1: Prep Your Chicken and Veggies
First, make sure your chicken is cooked and cooled – rotisserie chicken saves so much time here. Dice or chop it into bite-sized pieces. Then, dice your celery, green onions, cherry tomatoes, cucumber, and olives into small, uniform pieces. This helps every bite feel balanced and makes stuffing into the peppers much easier. I like to do all the chopping first so I can mix everything quickly afterward.
Step 2: Whisk Together the Creamy Dressing
In a large bowl, whisk the Greek yogurt, Dijon mustard, apple cider vinegar, and raw honey together until smooth. Season with sea salt and freshly ground pepper – about 1/4 teaspoon each to start. I always taste here and add a pinch more salt or honey if I want a bit more tang or sweetness. This dressing is where all the flavors begin to shine, so don’t be shy about adjusting it.
Step 3: Combine and Taste
Add the chopped chicken and veggies into the bowl with the dressing. Stir everything gently but thoroughly so the mixture is evenly coated. At this point, taste it again and tweak as needed – maybe a little more dijon, a splash more vinegar, or extra pepper. This step is key to getting your Chicken Salad Stuffed Peppers Recipe just right.
Step 4: Stuff Your Peppers and Serve
Once your chicken salad is perfectly seasoned, spoon it into each halved bell pepper. I find using a small spoon or even my fingers helps get the salad neatly inside without too much mess. The colorful pepper halves make for such a pretty, inviting plate. Serve immediately, or chill for a bit if you prefer it cold—it’s delicious either way!
Pro Tips for Making Chicken Salad Stuffed Peppers Recipe
- Use Rotisserie Chicken: It saves so much time and adds great flavor without extra seasoning.
- Keep Your Veggies Small: Dicing ingredients finely helps each bite mix well and stops the salad from feeling chunky or hard to eat.
- Taste as You Go: I learned to always taste the dressing before mixing because slight adjustments make a big difference.
- Prep Ahead: Make the chicken salad a day in advance to let flavors meld—just stuff the peppers right before serving for peak freshness.
How to Serve Chicken Salad Stuffed Peppers Recipe
Garnishes
I love topping my stuffed peppers with a little extra fresh parsley or a sprinkle of cracked black pepper for that final touch. Occasionally, I add chopped toasted almonds or sunflower seeds for crunch, which my family surprisingly enjoys—plus, it makes the presentation nice and colorful.
Side Dishes
These peppers are a meal on their own, but if you’re serving a crowd or want something extra, a side of mixed greens tossed with a light vinaigrette or a simple soup pairs wonderfully. Roasted sweet potatoes or a grain salad like quinoa also help round out the meal beautifully.
Creative Ways to Present
For a dinner party, I’ve arranged the peppers on a large platter surrounded by colorful herb sprigs and slices of lemon. You can also cut the peppers into smaller bite-size pieces to make charming appetizer “bites.” This recipe always sparks conversation because it looks so fresh and stunning on the table!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover chicken salad in an airtight container in the fridge for up to 3 days. The peppers tend to soften over time, so I keep them separate and stuff right before eating to maintain that satisfying crunch.
Freezing
I don’t recommend freezing the stuffed peppers themselves because the texture of the bell peppers changes and becomes mushy. However, you can freeze the chicken salad mixture separately in a freezer-safe container for up to 2 months, then thaw it overnight in the fridge.
Reheating
This recipe is best enjoyed cold or at room temperature. If you prefer to warm it, I suggest reheating just the chicken salad mixture gently on the stovetop or microwave and stuffing the peppers afterward to avoid sogginess.
FAQs
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Can I use other types of chicken for this recipe?
Absolutely! While rotisserie chicken is super convenient, you can use any cooked chicken—grilled, baked, or even leftover roast chicken. Just make sure it’s shredded or chopped into bite-sized pieces for easy mixing and stuffing.
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What can I do if I don’t have bell peppers?
If you’re out of bell peppers or want a low-carb option, try stuffing the chicken salad into large lettuce leaves or halved cucumbers. They add crispness and keep the presentation fresh and inviting.
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Is this recipe good for meal prep?
Definitely! Prepare the chicken salad mixture ahead of time and store it chilled. Just assemble the stuffed peppers when you’re ready to eat to keep the peppers crisp. It’s a fantastic make-ahead lunch.
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Can I add other veggies or nuts to the salad?
Yes! Adding diced apples, nuts like walnuts or almonds, or even shredded carrots can add unique textures and flavors. Just make sure any additions complement the creamy and tangy dressing to keep it balanced.
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How long will leftovers last in the fridge?
The chicken salad keeps well for about 3 days refrigerated in an airtight container. For the best taste and texture, I recommend stuffing fresh peppers just before serving.
Final Thoughts
This Chicken Salad Stuffed Peppers Recipe has become one of those go-to dishes that I’m genuinely excited to share with friends and family. It hits that sweet spot between simple and impressive, healthy and indulgent. The freshness of the peppers paired with the creamy, tangy chicken salad is just something everyone seems to enjoy. I hope you’ll give it a try and discover how easy it is to whip up a meal that looks great and tastes even better. You’ll thank me later!
Print
Chicken Salad Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
A fresh and healthy Chicken Salad Stuffed Peppers recipe featuring a creamy, tangy chicken salad mixture packed with Greek yogurt, Dijon mustard, honey, and fresh vegetables, all served inside crisp bell pepper halves. Perfect as a light lunch or a refreshing appetizer.
Ingredients
For the Chicken Salad
- 2/3 cup plain Greek yogurt, plain coconut yogurt, or homemade mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon raw honey
- Sea salt and freshly ground black pepper, to taste (about 1/4 teaspoon each)
- 1 lb cooked, shredded or chopped chicken (rotisserie chicken works well)
- 1/3 cup fresh parsley, chopped
- 2 ribs celery, diced small
- 1 bunch green onions, thinly sliced
- 1 pint cherry tomatoes, quartered
- 1/2 English cucumber, diced
- 1/3 cup pitted olives, chopped
For Assembling
- 3 bell peppers, halved and seeds removed
Instructions
- Prepare Ingredients: Dice your cooked chicken into small cubes. Chop the fresh parsley, dice the celery, thinly slice the green onions, quarter the cherry tomatoes, dice the English cucumber, and chop the pitted olives.
- Make the Dressing: In a large bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, and raw honey until smooth. Season with about 1/4 teaspoon each of sea salt and freshly ground black pepper and whisk again to combine.
- Combine Chicken and Veggies: Add the diced chicken and all prepped vegetables to the dressing bowl. Stir well to fully incorporate all ingredients. Taste the mixture and adjust seasoning, adding more salt, pepper, or honey as desired.
- Stuff the Peppers: Take the halved and deseeded bell peppers and spoon the chicken salad mixture into each half generously, ensuring an even distribution.
- Serve and Enjoy: Arrange the stuffed peppers on a serving platter and enjoy immediately as a refreshing meal or appetizer.
Notes
- This recipe requires no cooking time if using pre-cooked chicken, making it quick and ideal for meal prep or fast lunches.
- You can substitute Greek yogurt with plain coconut yogurt or homemade mayonnaise depending on dietary preferences.
- Feel free to customize the vegetables according to your taste, adding avocado or nuts for extra texture.
- Store leftover chicken salad separately and keep the peppers refrigerated; assemble just before serving for best freshness.
- This dish is great for gluten-free diets when using gluten-free mayonnaise or yogurt.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
