High Protein Pepperoncini Chicken Salad (Printable)
Zesty, protein-rich chicken with pepperoncini, crisp vegetables, and a 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 (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 for serving (optional)
# How-To Steps:
01 - In a large mixing bowl, add shredded chicken breast, celery, red bell pepper, red onion, and sliced pepperoncini.
02 - In a small bowl, whisk together plain 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 vegetables. Toss thoroughly to evenly coat all components.
04 - Fold in chopped parsley. Taste and adjust seasoning with additional salt or pepper as desired.
05 - Refrigerate until chilled, then serve over mixed greens, in a wrap, or as sandwich filling.
# Expert Advice:
01 -
- You get that tangy bite from pepperoncini—almost like a secret flavor weapon in your fridge.
- The protein punch keeps you full, but it never feels too heavy or stodgy.
02 -
- If you mix in the pepperoncini juice too early, the veggies can wilt—keep it for the dressing.
- One time I forgot to dice the onion and just sliced it—believe me, finer is better for balance.
03 -
- Letting the salad chill helps every bite get a burst of briny, creamy flavor.
- Draining your vegetables thoroughly makes all the difference between crisp and soggy.