High Protein Pepperoncini Chicken Salad (Printer-friendly)
Tangy, high-protein chicken with pepperoncini and crisp veg in a creamy 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 (optional for creaminess)
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 for serving (optional)
# How to Make It:
01 - In a large bowl, add the cooked chicken, celery, red bell pepper, red onion, and sliced pepperoncini.
02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise (if using), pepperoncini brine, olive oil, Dijon mustard, garlic powder, salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the chicken and vegetable mixture. Mix thoroughly until all ingredients are evenly coated.
04 - Stir in the chopped fresh parsley. Taste and adjust seasoning as needed.
05 - Serve chilled over mixed greens, inside a whole grain wrap, or as a sandwich filling as preferred.
# Expert Tips:
01 -
- This salad’s zippy dressing is the not-so-secret reason I crave seconds every time.
- It packs plenty of protein to keep you full—but never heavy—well into the afternoon.
02 -
- The first time I made this, I skipped draining the pepperoncini fully and ended up with a soggy salad—never again.
- Letting the salad chill for just ten minutes in the fridge actually melds the flavors so much more than eating it right away.
03 -
- Chop the celery and onion as small as possible to keep them from overpowering the silky chicken.
- Whisk the dressing until totally smooth—no streaks means every forkful tastes cohesively tangy.