High Protein Pepperoncini Chicken Salad
A flavorful, high-protein salad featuring marinated grilled chicken, tangy pepperoncini, and fresh greens, perfect for meal prep.
Ingredients
For the marinade
- 1/2 cup plain Greek yogurt Thicker yogurt preferred for creaminess
- 1/4 cup mayonnaise Optional; can be replaced with more yogurt
- 1/4 cup pepperoncini juice Liquid flavor gold; do not skip
- 1 teaspoon garlic powder
For the salad
- 2 pieces chicken breast Can use chicken thighs for a juicier option
- 1 cup sliced pepperoncini peppers Adjust for spice preference
- 1 stalk celery, chopped
- 1/4 cup red onion, diced Substitute green onion if desired
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil For greasing the grill or skillet
- 4 cups mixed salad greens Any type of greens can be used
Instructions
Preparation
- In a bowl, combine Greek yogurt, mayonnaise, pepperoncini juice, garlic powder, salt, and black pepper to create the marinade.
- Add chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes.
Cooking
- Preheat a grill or skillet over medium-high heat and brush with olive oil.
- Grill or cook the chicken breasts for 6–8 minutes per side until internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes, then chop into bite-sized pieces.
Assembly
- In a large bowl, toss chopped chicken with sliced pepperoncini, celery, red onion, and parsley.
- Serve the chicken mixture over mixed salad greens.
Notes
For best results, store chicken and veggies separate from greens until serving. This salad keeps in the fridge for up to 3 days. You can adjust the recipe by using leftover cooked chicken instead of fresh and modifying the mayonnaise/yogurt balance to suit dietary needs.