High Protein Pepperoncini Chicken Salad (Printable)
Zesty, protein-packed chicken with pepperoncini, crisp veggies, and tangy yogurt-Dijon dressing. Ready in 35 minutes.
# What you'll need:
→ Proteins
01 - 1 lb 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 mixing bowl, add shredded chicken, diced celery, diced red bell pepper, finely chopped red onion, and sliced pepperoncini.
02 - Whisk together Greek yogurt, mayonnaise if desired, pepperoncini brine, olive oil, Dijon mustard, garlic powder, salt, and black pepper in a small mixing bowl until fully combined.
03 - Pour the prepared dressing over the chicken and vegetables. Mix thoroughly with a spoon or spatula to ensure even coating.
04 - Fold in the chopped fresh parsley. Taste and adjust seasoning as preferred.
05 - Serve chilled over fresh mixed greens, in whole grain wraps, or as a sandwich filling.
# Expert Tips:
01 -
- There’s a zingy secret in the pepperoncini brine that wakes up every ingredient and makes even the simplest chicken sing.
- It became a weekly go-to because it packs a ton of protein into a fresh, cool salad you can prep faster than takeout.
02 -
- Chopping pepperoncini too thick leaves the salad watery by lunch—slicing them thin keeps the texture bright and balanced.
- Adding the dressing while the chicken is slightly warm lets it absorb the flavors deeply, so don’t stress about waiting for it to fully cool.
03 -
- Letting the salad chill overnight unlocks flavor you didn’t know was there—don’t skip it if you have time.
- Always taste before serving (and add more brine if it needs a little spark).