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  • Writer's picturejaymorganorg

Confetti Chicken Salad

If we’ve been Friday friends for very long, you know I love to mix things up a bit and try new recipes. I ran across a chicken salad recipe recently that used red bell pepper and the olives, but I thought the recipe needs some more flavor! That’s when I decided to add the onions and banana peppers and give it a try. I included this to my FNPP charcuterie board last week, and it was a hit! The flavor combination really works. Give it a try next time you’re craving some chicken salad.

Confetti Chicken Salad


1 rotisserie chicken, deboned and chopped

1 red bell pepper, diced

1 14-ounce can black olives, coarsely chopped

½ cup banana pepper rings, coarsely chopped

5 green onions, chopped

1 cup mayonnaise

The juice of 1 lemon

1 tablespoon celery seed

Salt and pepper to taste


Combine the chicken and all the vegetables in a large mixing bowl and set aside. In a smaller bowl, combine the mayonnaise, lemon juice, celery seed, salt and pepper mixing well. Once combined, pour the dressing over the chicken and vegetables and mix well. Store in the refrigerator.

FNPP Confetti Chicken Salad
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