Description
This Chicken Salad Stuffed Peppers recipe is a fresh, healthy, and flavorful dish perfect for a light lunch or easy dinner. Combining tender cooked chicken with a creamy yogurt-based dressing, crisp veggies, and vibrant bell pepper halves, it offers a satisfying crunch and balanced taste without the need for cooking. The mix of Dijon mustard, apple cider vinegar, and raw honey adds a subtle tang and sweetness, complemented by the fresh herbs and savory olives.
Ingredients
Scale
Dressing
- 2/3 cup plain Greek yogurt, plain coconut yogurt, or homemade mayonnaise
- 2 Tbsps Dijon mustard
- 2 Tbsps apple cider vinegar
- 1 Tbsp raw honey
- Sea salt and freshly ground pepper, to taste (about 1/4 teaspoon each)
Salad
- 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 an English cucumber, diced
- 1/3 cup pitted olives, chopped
Serving
- 3 bell peppers, halved and seeds removed
Instructions
- Prep the Ingredients: Dice the cooked chicken and all vegetables (celery, green onions, cherry tomatoes, cucumber, olives) into small, uniform pieces to ensure a balanced texture and easy scooping later.
- Make the Dressing: In a large bowl, whisk together the Greek yogurt (or coconut yogurt/mayonnaise), Dijon mustard, apple cider vinegar, and raw honey. Season with sea salt and freshly ground pepper, about 1/4 teaspoon each, and whisk thoroughly until smooth and well combined.
- Combine Salad Mixture: Add all the diced chicken and chopped vegetables to the bowl with the dressing. Stir everything well to evenly coat the ingredients with the creamy dressing. Taste and adjust seasoning if needed by adding more salt, pepper, or honey to suit your preference.
- Stuff the Peppers: Carefully spoon the chicken salad mixture into each halved and seeded bell pepper. Fill them generously but neatly so they hold their shape and are easy to eat.
- Serve and Enjoy: Arrange the stuffed peppers on a serving platter and enjoy immediately, or refrigerate briefly to serve chilled. They make a refreshing, light, and nutritious meal combination.
Notes
- This recipe requires no cooking, making it ideal for hot days or quick meal prep.
- You can swap the Greek yogurt for plain coconut yogurt or homemade mayonnaise depending on your dietary preferences.
- Rotisserie chicken is a convenient shortcut, but any cooked chicken works well.
- Customize with your favorite herbs or vegetables for added flavor.
- For a spicier kick, consider adding a dash of cayenne pepper or chopped jalapeño to the salad mix.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
