Chicken Sub Salad
Ingredients
- 3 cups shredded chicken, cooked
- 4 oz salami, roughly chopped
- 1/3 cup roasted red peppers, chopped
- 1/4 cup pepperoncini, chopped
- 1 tablespoon pepperoncini brine
- 1 tablespoon roasted red pepper brine
- 1 whole lemon, zested and juiced
- 1/2 cup mayonnaise or Greek yogurt
- 1.5 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- to taste salt and black pepper
- as needed buns, greens, or crackers for serving
Instructions
- In a large bowl, mix together chicken, salami, roasted red peppers, and pepperoncini.
- Add brines, lemon zest and juice, mayo or yogurt, oregano, red pepper flakes, garlic powder, salt, and pepper. Stir until fully combined.
- Cover and refrigerate for 30 minutes to allow flavors to meld.
- Serve chilled on buns, over greens, or with crackers.
Notes
This salad is excellent for prepping ahead and storing in the fridge for up to 3 days. For extra crunch, add a handful of shredded lettuce or diced celery.
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