This feta chicken salad is sweet, spicy, and tangy, delivering about 23 grams of protein per serving—without turning on the stove. It combines shredded cooked chicken with a creamy mix of mayonnaise and Greek yogurt, then brightens everything with hot honey, crumbled feta, pepperoncini, and roasted red peppers for a bold, quick lunch.
Why You’ll Love This Recipe
This is one of my favorite chicken salad combinations: the sweetness from hot honey, the briny tang of feta, and the vinegar bite from pickled vegetables create an addictive balance. It’s a no-cook recipe perfect for busy days—use leftover cooked chicken or a rotisserie chicken, shred it, toss everything together, and it’s ready in minutes.
If you like light, flavorful chicken salads, this version gives a Mediterranean twist while staying fresh and satisfying.
Ingredients You’ll Need
- Cooked shredded chicken: Leftover skinless chicken breasts or rotisserie chicken work well.
- Celery and red onion: Provide crunch and a sharp bite for texture.
- Pepperoncini and roasted red peppers: Pickled and marinated vegetables add tang and savoriness.
- Mayonnaise and plain Greek yogurt: Create a creamy dressing with a bit of tang and extra protein.
- Hot honey and pepperoncini juice: Add sweet heat and bright acidity.
- Fresh dill, oregano, garlic powder, and salt: A simple herb and spice blend for Greek-inspired flavor.
- Crumbled feta: Use block-style feta crumbled for the best texture and tang.
- Optional garnish: Fresh parsley for color and brightness.
How to Make Feta Chicken Salad
Step 1: Add the shredded cooked chicken to a large bowl. Stir in the diced celery, red onion, chopped pepperoncini, and chopped roasted red peppers.
Step 2: Add the mayonnaise, Greek yogurt, hot honey, pepperoncini juice, dill, oregano, garlic powder, and salt. Mix until well combined, then fold in the crumbled feta. Serve immediately or chill.
Each serving contains roughly 23 grams of protein, making this a filling choice for lunch or meal prep. It’s also easy to adapt—try it on a bed of greens, in a pita, or with crackers.
Storage, Swaps, and Serving Ideas
Store in an airtight container in the refrigerator for up to 4 days.
Serving suggestions:
- Wrapped in lettuce or served over romaine
- Stuffed into pita pockets or gluten-free tortillas
- With crackers for a dip-style lunch
- Layered in mason jars with arugula and other vegetables for grab-and-go meals
Easy swaps:
- Substitute sun-dried tomatoes or kalamata olives for extra Mediterranean flavor
- Make it dairy-free by using all mayonnaise and dairy-free feta
- For a lighter option, skip the mayo and increase the yogurt
Recipe FAQs
Yes. Feta brings a salty, tangy flavor that complements the creamy dressing and tender chicken.
It pairs well with crackers, pita, fresh cucumber salad, or roasted vegetables. It also works over grains or leafy greens.
Absolutely—rotisserie chicken speeds up prep. Discard the skin and shred the meat before mixing.
Stored in a sealed container, it keeps up to 4 days. Stir before serving if any liquid separates.
This no-cook feta chicken salad is bold, balanced, and quick to make with ingredients you likely have on hand. I love hearing how people customize it—try your favorite add-ins and tell me how you serve it.
More Easy Salad Recipes
- Buffalo Tuna Pasta Salad (Gluten-Free, Dairy-Free)
- Grain-Free Greek Orzo Salad
- Chopped Italian Grinder Salad
- High Protein Jennifer Aniston Salad (Meal Prep Friendly)
Easy High Protein Feta Chicken Salad
Ingredients
- 3 cups cooked shredded chicken
- ¼ cup diced celery
- ¼ cup red onion, diced
- ⅓ cup pepperoncini, chopped
- ⅓ cup roasted red peppers, chopped
- ¼ cup mayonnaise
- ⅓ cup plain Greek yogurt (non-fat)
- 1 tbsp hot honey
- 1 tbsp pepperoncini juice
- 1 tbsp chopped fresh dill
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp salt
- 6 oz crumbled feta
Instructions
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Combine all ingredients in a large bowl and mix until evenly coated. Serve on its own, over greens, stuffed into pita, or with crackers.
Notes
This chicken salad keeps well refrigerated for up to 4 days in an airtight container. Stir before serving if any liquid separates.
Ways to enjoy it:
- In lettuce wraps or on romaine
- Stuffed into pita pockets or tortillas
- With crackers as a dip-style lunch
- Layered in mason jars with arugula or other vegetables
To vary the flavor:
- Swap in sun-dried tomatoes or kalamata olives
- Use all mayo and dairy-free feta for a dairy-free option
- Skip the mayo and double the yogurt for a lighter dressing
Nutrition facts apply to one-sixth of the recipe.
Nutrition
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Carbohydrates: 6g
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Protein: 23g
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Fat: 18g
All nutrition facts are estimates. For the most accurate values, weigh your ingredients and divide by the number of servings.