Feta Chicken Salad
This 10-minute feta chicken salad packs 23 grams of protein per serving with Mediterranean flavors. Sweet hot honey, tangy pepperoncini, and creamy feta create the perfect quick lunch.
Ingredients
- 3 cups cooked shredded chicken rotisserie chicken works best
- 1/4 cup celery diced
- 1/4 cup red onion diced
- 1/3 cup pepperoncini chopped
- 1/3 cup roasted red peppers chopped
- 1/4 cup mayonnaise
- 1/3 cup plain Greek yogurt non-fat works
- 1 tbsp hot honey
- 1 tbsp pepperoncini juice from the jar
- 1 tbsp fresh dill chopped
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 6 oz feta cheese crumbled (buy block and crumble yourself)
Instructions
- In a large mixing bowl, combine the shredded chicken, diced celery, chopped red onion, pepperoncini, and roasted red peppers. Toss gently to distribute the vegetables evenly.
- Add the mayonnaise, Greek yogurt, hot honey, and pepperoncini juice to the bowl.
- Sprinkle in the fresh dill, dried oregano, garlic powder, and salt.
- Mix everything together with a large spoon or spatula until well combined and every piece of chicken is coated with the dressing.
- Add the crumbled feta cheese last. Fold it in gently using a folding motion to keep the feta chunks intact. Don't stir too aggressively.
- Serve immediately or refrigerate in an airtight container. The salad keeps well for up to 4 days and flavors develop even more after a few hours in the fridge.
Notes
Serving suggestions: Serve on sourdough bread, in lettuce wraps, over mixed greens, with crackers, or in meal prep containers.
Storage: Store in an airtight glass container in the refrigerator for up to 4 days. Stir before serving if separation occurs.
Variations: Swap pepperoncini for kalamata olives, use all Greek yogurt instead of mayo, or try different fresh herbs like parsley, basil, or mint.
Make ahead: Can be made up to 24 hours ahead for parties. Add feta just before serving for best texture.