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5 from 1 vote
Overhead photo of chicken sald with peppadews and olives in lettuce cups
Chicken Salad with Peppadews and Olives
Prep Time
20 mins
Cook Time
40 mins

This Chicken Salad with Peppadews and Olives is tangy and flavorful! Delicious for sandwiches, in lettuce cups or on its own!

Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 599 kcal
Author: MaryAnn Dwyer
  • 3 bone-in, skin-on chicken breasts
  • 1 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 3/4 cup mayonnaise, high quality, or Whole 30 Mayonnaise
  • 1/4 cup whole peppadews, plus 1/4 cup brine
To Assemble Salad
  • 1/2 cup celery, finely chopped
  • 1/2 cup Cerignola olives, pitted and chopped
  • 1/2 cup peppadew peppers, finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 1/4 cup fresh chives, finely chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. granulated garlic
  • bread for sandwiches, crackers, tortilla chips, lettuce cups for serving, if desired
  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

  2. Coat chicken with olive oil and sprinkle with salt and pepper. Place on prepared sheet and bake for 30 minutes. Remove from oven and baste with juices. Return to oven and continue to bake for 5-10 more minutes, until chicken is cooked through and skin is browed and crispy. Remove from oven and let cool.

  1. In a blender, combine mayo, whole peppadews and brine and blend until well combined. Set mixture aside.

Assembling the Salad
  1. When chicken is cool enough to handle, remove skin and set aside. Pull meat off the bones, discarding red pieces, cartilage and any imperfections. Roughly chop crispiest bits of skin and reserve for croutons for the top of the salad. Measure 3 cups of the chicken, reserving the rest for another recipe.

  2. Divide the 3 cups of chicken into 2 groups: perfectly moist pieces in one, and dry not perfect pieces in another. Roughly chop the perfect pieces and add to a bowl. Add drier pieces to food processor and pulse for 5 seconds. Add pulsed chicken to chicken in bowl.

  3. Add the celery, olives, chopped peppadews, onion, chives, salt and pepper and granulated garlic to the bowl, tossing to combine. Top with 3/4 of the sauce and toss well. Add more sauce, if desired. Top with crispy skin pieces.

  4. Serve with bread, lettuce cups, crackers or chips.

Nutrition Facts
Chicken Salad with Peppadews and Olives
Amount Per Serving
Calories 599 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 9g56%
Cholesterol 104mg35%
Sodium 1582mg69%
Potassium 419mg12%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 30g60%
Vitamin A 1245IU25%
Vitamin C 39mg47%
Calcium 39mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.