High Protein Pepperoncini Chicken Salad (Printer-friendly)
Zesty, protein-rich chicken tossed with pepperoncini, bell pepper, celery, and a tangy yogurt-Dijon dressing.
# 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
07 - 2 tablespoons mayonnaise
08 - 2 tablespoons pepperoncini brine
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
# Directions:
01 - In a large mixing bowl, toss together the shredded chicken breast, diced celery, diced red bell pepper, finely chopped red onion, and sliced pepperoncini until well distributed.
02 - In a small bowl, whisk together the plain Greek yogurt, mayonnaise, pepperoncini brine, olive oil, Dijon mustard, garlic powder, salt, and black pepper until smooth and fully combined.
03 - Pour the dressing over the chicken and vegetables. Mix thoroughly with a spoon or spatula to ensure even coating.
04 - Stir in chopped fresh parsley. Taste and adjust seasoning as needed with additional salt or pepper.
05 - Serve chilled over a bed of mixed greens, in a whole grain wrap, or as a sandwich filling.
# Expert Advice:
01 -
- The pepperoncini brine adds a tart punch you’ll wish you’d tried sooner.
- It’s plenty filling thanks to the chicken, but surprisingly refreshing for any season.
02 -
- Once, I used still-warm chicken and ended up with a watery salad – let it cool before mixing.
- Tasting before serving is a game changer; more brine or parsley can save a bland bowl.
03 -
- Mince the onion as fine as possible to keep its flavor from taking over.
- The brine is the flavor secret – use it generously, not just sparingly.