Since chicken sizes can vary, I would aim for about 3 cups of cubed chicken—whether you use a rotisserie chicken or cook it yourself.
Greek Yogurt Chicken Salad Stuffed Peppers Recipe
Lunch ruts are no match
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Published Jan 25, 2025
Photo: Liz Andrew/Styling: Erin McDowell
Ever feel like you’re stuck in a lunch rut? Greek yogurt chicken salad stuffed peppers to the rescue. The lightened-up version still has all the creamy, tangy flavor you crave—minus the heaviness of mayo. Plus, the recipe makes a giant batch, so you can use the leftovers all week long.
“The recipe calls for the meat from a rotisserie chicken,” recipe tester and former senior food editor Katherine Gillen explains, “but since chicken sizes can vary, I would aim for about 3 cups of cubed chicken—whether you use a rotisserie chicken or cook it yourself.”
Serving the salad in bell pepper boats makes it ultra kid-friendly, but it’s totally optional. (Hey, sandwiches are tasty too.)
Ingredients
⅔ cup Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons seasoned rice vinegar
Kosher salt and freshly ground black pepper
⅓ cup chopped fresh parsley
Meat from 1 rotisserie chicken, cubed
4 stalks celery, sliced
1 bunch scallions, sliced and divided
1 pint cherry tomatoes, quartered and divided
½ English cucumber, diced
3 bell peppers, halved and seeds removed
Directions
1. In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season to taste with salt and pepper. Stir in the parsley.
2. Add the chicken, celery and three-quarters each of the scallions, tomatoes and cucumbers. Stir well to combine.
3. Divide the chicken salad among the bell pepper boats; garnish with the remaining scallions, tomatoes and cucumbers.
Nutrition Facts
400 calories
10g fat
17g carbs
60g protein
10g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
