Chicken Salad Stuffed Peppers Recipe

If you’re hunting for a fresh, vibrant lunch that’s as tasty as it is colorful, you’re going to adore this Chicken Salad Stuffed Peppers Recipe. It’s one of those recipes I keep coming back to, especially when I want something light but satisfying. Filled with crunchy veggies, protein-rich chicken, and a creamy tangy dressing, these stuffed peppers are not just delicious—they’re also eye candy on your plate. Stick around because I’m sharing all my tips to help you make this fan-freaking-tastic dish shine every time!

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Ingredients You’ll Need

Every ingredient here plays a star role—Greek yogurt gives a creamy tang without the heaviness of mayo, while fresh veggies add crunch and zest. When shopping, look for bell peppers that are firm and vibrant since they’re the vessel for the salad.

• Plain Greek yogurt: I love using Greek yogurt here for that creamy texture and protein boost, but coconut yogurt or homemade mayo work just as well if you want a dairy-free or richer option.
• Dijon mustard: Adds a little punch and depth of flavor that balances the sweetness of honey and acidity from vinegar.
• Apple cider vinegar: It brightens the dressing with a subtle zing, making the salad pop.
• Raw honey: Just enough sweetness to mellow the vinegar’s sharpness—feel free to adjust based on your taste.
• Sea salt and freshly ground pepper: Essential for seasoning; be generous but taste as you go.
• Cooked chicken: Shredded or chopped, rotisserie chicken from the store is a total time-saver and works perfectly.
• Fresh parsley: Brings a fresh, herbaceous note that pairs beautifully with the other ingredients.
• Celery: Adds that classic crunch and subtle bitterness that balances the creamy salad.
• Green onions: Provide a mild onion flavor—slice thinly so they blend nicely without overpowering.
• Cherry tomatoes: Quartered for bursts of sweetness and juiciness.
• English cucumber: Diced to add cool, crisp freshness.
• Pitted olives: Chopped for a salty, briny kick that contrasts beautifully with the mild chicken salad.
• Bell peppers: Halved and seeded to act as natural edible bowls—choose colorful ones for the best presentation.

Variations

I love how flexible this Chicken Salad Stuffed Peppers Recipe is—you can swap out veggies, adjust the dressing, or even swap the chicken protein depending on your mood or pantry. Homemade cooking should always feel like your own!

• Add crunch with nuts: I occasionally toss in toasted walnuts or pecans for extra texture and nuttiness, and my family goes nuts over it.
• Mix in fruits: I’ve played around adding diced apples or grapes for a sweet twist that balances the savory flavors beautifully.
• Make it vegan: Use chickpeas instead of chicken and swap yogurt for a plant-based option—you’d never miss the chicken!
• Extra spice: A dash of smoked paprika or a pinch of cayenne can add a subtle smoky warmth if you want a little heat kick.

How to Make Chicken Salad Stuffed Peppers Recipe

Step 1: Prepare Your Ingredients with Love

Start by chopping your cooked chicken into bite-sized pieces—shredded or diced, whatever you prefer. Then dice the celery, cucumber, olives, and quarter your cherry tomatoes. This step sets the tone for the salad, so take your time ensuring everything is evenly sized. When I first tried this recipe, I underestimated the chopping and ended up with big uneven chunks that made each bite unpredictable—lesson learned!

Step 2: Whisk the Dressing to Perfection

In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, and honey until smooth. Season it with sea salt and freshly ground pepper. I usually start with about 1/4 teaspoon of each and adjust after tasting. This tangy dressing is the heart of the recipe, so don’t be shy about personalizing the balance of sweet and tart.

Step 3: Combine and Taste Test

Add all the chopped chicken and veggies into the bowl with dressing, then use a big spoon or spatula to fold everything together gently. Now, tastes matter—try a spoonful and tweak the seasoning if needed. Maybe a bit more salt, mustard, or honey—this step is your chance to shine!

Step 4: Stuff Those Peppers

Halve and seed your bell peppers before filling each half generously with the chicken salad. You want the peppers to be sturdy and crisp, so they hold the salad beautifully. When I serve this for friends, I like to chill the peppers first—cold and crispy peppers contrast so nicely with the creamy filling.

How to Serve Chicken Salad Stuffed Peppers Recipe

Garnishes

When I plate up these stuffed peppers, I like to sprinkle a few extra chopped parsley leaves on top for that pop of green and fresh aroma. Sometimes I add a tiny drizzle of good olive oil or even a squeeze of fresh lemon juice to brighten it up right before serving.

Side Dishes

This recipe shines as a complete meal, but pairing it with a simple mixed greens salad or a side of crispy roasted potatoes makes it feel extra special. On warmer days, I love serving it alongside chilled cucumber salad for even more refreshing crunch.

Creative Ways to Present

For parties or special occasions, I’ve hollowed out mini sweet peppers and served individual, bite-sized chicken salad cups. It’s fun, elegant, and guests are always impressed by the colorful presentation. You can also scoop the salad into avocado halves or lettuce cups for a low-carb twist!

Make Ahead and Storage

Storing Leftovers

I store any leftover chicken salad in an airtight container in the fridge, separate from the peppers. This keeps the salad fresh and creamy for up to three days. The peppers will stay crisper if you fill them right before serving next time.

Freezing

Personally, I don’t recommend freezing the stuffed peppers once assembled—the texture of the bell pepper changes and gets mushy. However, the chicken salad mixture freezes well on its own for up to one month. Just thaw in the fridge overnight and give it a good stir before serving.

Reheating

This salad is best served cold or at room temperature, so I don’t warm leftovers. If you want to, simply take the chicken salad out of the pepper and let it come to room temp—it’s refreshing and flavorful as is!

FAQs

Final Thoughts

This Chicken Salad Stuffed Peppers Recipe quickly became one of my favorites because it feels wholesome yet indulgent, simple but full of texture and flavor. It’s perfect when you want a nutritious meal that doesn’t weigh you down. I genuinely hope you enjoy making it as much as I do—trust me, this is the kind of recipe you’ll want to keep in your back pocket for easy weeknight dinners or impressive lunchboxes. Give it a try and let me know how it turns out in your kitchen!

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