Ingredients
Scale
For the Vinaigrette:
- ½ cup pickled pepperoncini peppers, chopped
- 2 tablespoons of the pepper pickling liquid
- 1 teaspoon dried oregano
- 1 garlic clove, chopped
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 tablespoons plain Greek yogurt (I like 2%)
- ¼ cup extra-virgin olive oil
- Salt and pepper, to taste
For the Salad:
- 2 cooked chicken breasts, shredded or chopped**
- 3 Romaine hearts, chopped
- 1 pint cherry tomatoes, halved
- ½ cup thinly sliced red onion
- 1 English cucumber, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled or chunked feta cheese
Instructions
For the Vinaigrette:
- Place all the ingredients except the olive oil in a food processor and pulse until the peppers are finely chopped and the mixture is mostly smooth.
- With the machine running, slowly stream in the olive oil until the dressing thickens and emulsifies.
- Season, to taste, with salt and pepper. Use immediately or store in an airtight container in the fridge.
For the Salad:
- Combine all the ingredients for the salad in a large bowl. Pour as much of the dressing over as you would like and toss to evenly coat everything in the dressing.
- Serve!
**NOTE:
- For the chicken, I often roast off a batch of chicken breasts at the beginning of the week to use in salads like this one. Or, if I’m not up for cooking my own, I’ll shred up some rotisserie chicken from the store.