Chicken, Salami and Pepperoncini Salad
Chopped rotisserie chicken, salami and pepperoni mingle with juicy tomatoes and pepperoncini in a tangy Parmesan-yogurt dressing.
20 min
Prep
15 min
Cook
4
Serves
515
Calories
Macros · per serving
61g protein
10g carbs
25g fat
Ingredients
For 4 servings
- 800 g chicken breast
- 55 g salami
- 55 g pepperoni
- 300 g fat-free plain Greek yogurt
- 30 g parmesan cheese
- 30 ml pepperoncini brine
- 45 ml red wine vinegar
- 15 ml water
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 0.25 tsp salt
- 0.5 tsp ground black pepper
- 80 g red onion
- 100 g pepperoncini
- 250 g cherry tomato
Instructions
- 1
Finely grate the Parmesan into a 3-litre mixing bowl. Add the yogurt, pepperoncini brine, vinegar, water, garlic powder, oregano, salt and black pepper, then whisk until evenly combined.
- 2
Cook the chicken breast in a skillet over medium-high heat for 6–7 minutes per side until cooked through, then let cool and chop into bite-size pieces. Dice the salami and pepperoni, finely chop the onion, drain and slice the pepperoncini, and quarter the tomatoes.
- 3
Add all the chopped ingredients to the dressing and fold together until evenly coated. Divide into four portions and serve cold.
- 4
If not serving immediately, cover and refrigerate promptly at 4°C/40°F or below. Refrigerate within 2 hours of preparation, or within 1 hour above 32°C/90°F. Eat within 3–4 days of cooking the chicken.
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