Greek Yogurt Chicken Salad Stuffed Peppers Recipe

Name: Greek Yogurt Chicken Salad Stuffed Peppers Recipe
Prep time: 30 min
Total time: 30 min
Yield: 6
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

Lunch ruts are no match

By PureWow Editors

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Published Jan 25, 2025

Recipe tested by

Katherine Gillen

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Greek yogurt chicken salad stuffed peppers

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.)

Slide 1 of 3

Katherine Gillen
1. For the dressing, I used full-fat Greek yogurt, but I’m sure you could use low fat or fat free with no issue.

Prep

Cook

Total

Serves

30 min

0 min

30 min

6 servings

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

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.

PureWow Editors

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