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
Scale
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
