Description
A tangy, high-protein chicken salad that balances bold pepperoncini flavor with creamy Greek yogurt. Perfect for quick meals, lunch prep, or low-carb options, this dish delivers texture and taste with lean chicken, crunchy veggies, and a zesty kick, all without mayo or heavy fats.
Ingredients
2 cups shredded cooked chicken breast
1/2 cup plain Greek yogurt
1/2 cup drained and chopped pepperoncini (pickled jalapeños)
1/2 cup finely chopped celery
1/4 cup grated red onion
1 tbsp Dijon mustard
1 tbsp chopped fresh parsley
1 tsp apple cider vinegar
Salt to taste
Black pepper to taste
Instructions
Shred cooked chicken breast, ideally left over or grilled.
In a large mixing bowl, combine Greek yogurt, chopped pepperoncini, celery, grated red onion, Dijon mustard, parsley, and apple cider vinegar.
Stir until all ingredients are fully integrated.
Season with salt and black pepper to taste.
Serve as a salad over mixed greens, in lettuce wraps, or alongside whole-grain crackers or toast.
Notes
Greek yogurt keeps the salad light while adding creaminess
Pepperoncini brine can add extra moisture if desired
Store in airtight containers for up to 3 days in the refrigerator
For crunchier texture, add a handful of toasted almonds or sunflower seeds
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 190mg