Crisp apples, crunchy celery, and red peppers make this Fall Chicken Salad stand out as the perfect way to use up your Rotisserie chicken! Sometimes you just don’t have time to cook and the size of the rotisserie chicken that I got at Costco was as big as a turkey! Needless to say I have a lot of leftover chicken. So many versions of this salad call for grapes and some kind of nut like almonds or walnuts. I skipped that and went for more veggies, stuffed the salad in a yellow Italian sweet pepper, and topped it with some shredded herb cheese. I really think the nuts get in the way of the crunch experience from these watery veggies. Chives from my garden, tarragon, and fresh thyme added the perfect amount of flavor that didn’t overpower this simple salad. This would be great on a sandwich, slapped on a cracker, or just by itself. I do think it looks swankier in the peppers though.
These are so fun to crunch into and make for a great Autumn lunch. It’s apple season!! And they make this salad wonderfully sweet.
Chicken not shown here, as I kept it in the fridge until it was all put together. This salad could not get healthier, right? And it also can’t get any easier if you ask me. Tarragon is also not shown, and had I not harvested and froze mine in olive oil cubes that would have been a mandatory herb for this. Instead I used dried tarragon which you know wasn’t the same but was indeed the perfect herb alongside the thyme and chives.
Song for the Prep: One Way or Another by The Coathangers
I love Blondie and this is a sweet cover. The end is trippy and I love that they made it their own like that. Chick garage rock is the best!
Fall Chicken Salad Stuffed Peppers
- October 6, 2021
- 6
- 30 min
- Print this
Ingredients
- 3 C cubed chicken, cooked and chilled
- 2 small apples, chopped (I peeled mine)
- 1 red pepper, chopped
- 1 C celery, chopped
- 1/3 C avocado mayonnaise (or any kind of mayo)
- 1 1/2 T dijon mustard
- 1 T white wine vinegar
- 2 T chives, minced
- 1/2 tsp dried tarragon (or 1 tsp fresh)
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1/4 tsp garlic powder
- 6 yellow Italian peppers, halved lengthwise and cored
- 1/2 C herbed cheese, grated
- 1/4 C fresh parsley, chopped (or 1/8 C dried)
- salt and pepper to taste
Directions
- Step 1
- Mix all of the ingredients together except for the yellow peppers and cheese.
- Step 2
- Stuff 1/3-1/2 C portions into each yellow pepper half.
- Step 3
- Top with herbed cheese and chopped parsley.
