Pepperoncini Chicken Salad
A high-protein, creamy chicken salad loaded with crunchy vegetables and tangy pepperoncini, perfect for quick nutritious lunches.
Equipment
Ingredients
Main Ingredients
chicken breasts (boiled, shredded)
4 piece
celery stalks (finely chopped)
7 piece
green onions (finely chopped)
4 piece
fresh dill (chopped)
15 g
pepperoncini peppers (finely chopped)
1 cup
sea salt
1 tsp
cracked black pepper
0.5 tsp
Sauce
plain greek yogurt
120 ml
avocado oil mayo
60 ml
pepperoncini brine
2.5 tbsp
Instructions
Boil the chicken
Place chicken breasts in salted water and boil until fully cooked.
Cool the chicken
Remove chicken from water and allow to cool before shredding.
Shred the chicken
Shred cooled chicken using two forks or a stand mixer for easier results.
Prepare vegetables
Finely chop celery, green onions, dill, and pepperoncini.
Mix the salad
Combine shredded chicken, chopped vegetables, and all seasonings in a large bowl.
Prepare the sauce
Mix greek yogurt, avocado oil mayo, and pepperoncini brine together.
Combine and chill
Add sauce to chicken mixture, stir well, and refrigerate for at least 30 minutes.
Original recipe
Storage
Store in airtight container. Best consumed within 3 days for optimal freshness and texture.
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