High Protein Pepperoncini Chicken Salad (Print Version)
Zesty, high-protein chicken with pepperoncini, crisp veggies, and tangy yogurt-Dijon dressing — ready in 35 minutes.
# What You'll Need:
→ Proteins
01 - 1 pound cooked chicken breast, shredded or chopped
→ Vegetables
02 - 1 cup celery, diced
03 - 1 cup red bell pepper, diced
04 - 1/2 cup red onion, finely chopped
05 - 1 cup pepperoncini, sliced and drained
→ Dressing
06 - 1/2 cup plain Greek yogurt, nonfat or 2%
07 - 2 tablespoons mayonnaise
08 - 2 tablespoons pepperoncini brine (juice from jar)
09 - 1 tablespoon olive oil
10 - 1 tablespoon Dijon mustard
11 - 1 teaspoon garlic powder
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Add-Ins & Garnishes
14 - 2 tablespoons fresh parsley, chopped
15 - mixed greens or whole grain wraps for serving
# How to Make It:
01 - In a large mixing bowl, add shredded chicken, celery, red bell pepper, red onion, and sliced pepperoncini.
02 - In a small mixing bowl, whisk together Greek yogurt, mayonnaise, pepperoncini brine, olive oil, Dijon mustard, garlic powder, salt, and black pepper until smooth.
03 - Pour the dressing over the chicken and vegetable mixture. Stir thoroughly until all ingredients are evenly coated.
04 - Fold in chopped parsley and adjust seasoning to taste if desired.
05 - Chill and serve over mixed greens, in a whole grain wrap, or as a sandwich filling.
# Expert Advice:
01 -
- Your taste buds get a little spark from the pepperoncini brine and the creamy Greek yogurt, and it always feels surprisingly fancy for something this easy.
- It became my go-to meal prep hero – it actually stays delicious for a couple of days in the fridge, which means tasty lunches become a zero-effort reward.
02 -
- Never toss in warm chicken – it’ll turn your dressing watery and sad, trust me, I learned fast.
- Don’t skip draining the pepperoncini – the salad should taste bright, not soupy.
03 -
- Chill your mixed salad for at least 20 minutes so all the flavors get cozy with each other.
- A sharp chef’s knife makes prepping the veggies not just easier, but oddly satisfying.