Feta Chicken Salad
A delicious and refreshing salad packed with protein, featuring tender chicken, tangy feta cheese, and vibrant vegetables, perfect for meal prep and family gatherings.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken (Use rotisserie chicken for convenience.)
- 1/4 cup diced celery (Use fresh celery for the best flavor.)
- 1/4 cup red onion (Soak in cold water to mellow flavor.)
- 1/3 cup pepperocinis (chopped) (Adjust amount for spiciness preference.)
- 1/3 cup roasted red peppers (chopped) (Drain well before use.)
- 1/4 cup mayo (Consider using lighter mayo for a healthier option.)
- 1/3 cup plain non-fat Greek yogurt (Adds creaminess without much fat.)
- 1 tbsp hot honey (Adjust quantity based on spice preference.)
- 1 tbsp pepperoncini juice (Use carefully for balance.)
- 1 tbsp chopped fresh dill (Dried dill can be used, reduce to 1 teaspoon.)
- 1/2 tsp oregano (Complementary herb for chicken.)
- 1/2 tsp garlic powder (Fresh garlic can be used, finely minced.)
- 1/2 tsp salt (Enhances overall flavor.)
- 6 oz crumbled feta (Adds creaminess and a rich flavor.)
Instructions
Preparation
- In a large bowl, combine the cooked shredded chicken, diced celery, red onion, chopped pepperocinis, and roasted red peppers. Make sure everything is well distributed.
- In a separate bowl, mix the mayo, Greek yogurt, hot honey, pepperoncini juice, chopped dill, oregano, garlic powder, and salt. Whisk until smooth.
- Pour the dressing over the chicken and vegetable mixture. Stir well until everything is evenly coated.
- Gently fold in the crumbled feta cheese, taking care not to break it apart too much.
- Taste and adjust seasoning if necessary.
- Serve on a bed of greens, in a sandwich, or with crackers.
Notes
Leftover salad can be stored in an airtight container in the fridge for up to three days. If it becomes dry, add a touch more mayo or yogurt before serving.