Ingredients
- 2 cooked chicken breasts, shredded
- 1/2 cup Greek yogurt
- 1 tbsp mayo
- 1/3 cup celery, finely diced
- 1/3 cup pepperoncini, finely diced
- 2 tbsp pepperoncini juice (plus more if too thick)
- 2 tsp ranch seasoning
- 1 tsp black pepper
Instructions
- In a large bowl, stir together the Greek yogurt, mayo, pepperoncini juice, ranch seasoning, and black pepper until smooth and creamy.
- Add the shredded chicken, celery, and diced pepperoncini. Fold everything together until well coated.
- If the mixture looks too thick, add another splash of pepperoncini juice until creamy.
- Taste and adjust, adding more pepperoncini juice for tang or more pepper for bite. Chill if you have time.
- Serve with crackers or piled on toast.
Notes
- Tastes even better after a few hours in the fridge
- Store in an airtight container for up to 4 days
- Stir in a splash more pepperoncini juice or Greek yogurt to loosen if it thickens.
- For an even higher protein version, use all Greek yogurt in place of the mayo.
- To shred the cooked chicken fast, use a hand mixer (my KitchenAid hand mixer is perfect). Do it in a deep bowl so the chicken does not fly everywhere, and be patient
Nutrition
Serving: 1gCalories: 175kcalCarbohydrates: 4gProtein: 24gFat: 6g