Lunch
Creamy Dill Pepperoncini Chicken Salad
Okay, this turned out ridiculously good. Creamy, tangy, tons of fresh dill, a little kick from the pepperoncini and 32 g of protein a serving. Crisp the rotisserie chicken in a skillet first. Definitely worth the extra step.
20 minMakes 6 servings
- 32g
- Protein
- 280
- Calories
- 3g
- Carbs
- 14g
- Fat
per serving
- High protein
- Meal prep
Ingredients
Chicken + mix-ins
Creamy dressing
Method
- 1
Crisp the chicken
Shred a rotisserie chicken, add it to a skillet over medium heat and let it cook a few minutes to get some browned, crispy edges. Definitely worth the extra step.
- 2
Mix-ins
Add the chicken to a bowl with the celery, red onion, dill and pepperoncini.
- 3
Dress it
Mix the dressing separately, then add about ½ to ¾ of it to start. Mix everything together and add more if you want it creamier. You can always add more. You can’t take it back out.
- 4
Finish
Once everything is mixed, hit it with another splash of pepperoncini juice. Trust me.
- 5
Serve
Eat it straight out of the bowl, throw it on some toasted bread, make a sandwich or grab some crackers.
Macros per serving, calculated from USDA FoodData Central and product labels. Salt and spices aren't counted. Counts all of the dressing and plain nonfat Greek yogurt. Macros will vary a little depending on your rotisserie chicken and how much of the dressing you use.