High Protein Pepperoncini Chicken Salad (Printable)
Protein-packed chicken tossed with pepperoncini, crunchy veg and a tangy yogurt-Dijon dressing—fresh and satisfying.
# 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 (optional)
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, or to taste
13 - 1/2 teaspoon black pepper
→ Add-Ins & Garnishes
14 - 2 tablespoons fresh parsley, chopped
15 - Mixed greens or whole grain wraps, optional for serving
# How to Make It:
01 - In a large mixing bowl, add the shredded chicken, diced celery, red bell pepper, red onion, and sliced pepperoncini.
02 - In a small mixing bowl, whisk together Greek yogurt, mayonnaise if using, pepperoncini brine, olive oil, Dijon mustard, garlic powder, salt, and black pepper until smooth.
03 - Pour the dressing over the chicken and vegetables. Mix thoroughly until all ingredients are evenly coated.
04 - Stir in freshly chopped parsley. Taste and make any necessary seasoning adjustments.
05 - Serve chilled over mixed greens, stuffed in a wrap, or use as a sandwich filling as desired.
# Expert Tips:
01 -
- The pepperoncini brine is a secret pop of brightness that makes every bite a little addictive.
- I come back to this dish whenever I want something filling without feeling weighed down.
02 -
- I once added the pepperoncini brine while distracted and accidentally doubled it—the salad nearly turned into soup, so don’t eyeball!
- Tasting before serving is a must; the tang seems to mellow after chilling.
03 -
- Roasting the chicken breast with a drizzle of olive oil and black pepper adds subtle depth.
- Do not skip the parsley at the end—it wakes up the whole dish.