Low-Carb Greek Peperoncini Chicken Salad

Ingredients

• 4 cups chopped cooked chicken or leftover rotisserie chicken, cut in 1 inch cubes
• 1 cup sliced Greek Peperoncini
• 1/2 cup Kalamata olives, cut in half
• 1/2 cup diagonally sliced green onion
• 4 oz. Feta Cheese, cut into 1/2 inch cubes
• fresh-ground black pepper to taste
• 1/3 cup mayo
• )
• 1 tsp. Greek Seasoning 

Directions

1. Snip the stems from the Greek Peperoncini, then set them in a colander so they can drain thoroughly. Kitchen shears make this tidy and quick.
2. If you are starting without cooked chicken, poach 4 chicken breasts for about 15 minutes in water that is barely simmering, adding a little chicken flavor base. Cool the chicken, then pull it into shreds.
3. If you have pre-cooked chicken from Costco or a rotisserie chicken, chop it into pieces about 1 inch square.
4. Whisk the mayo, lemon juice, and a little Greek Seasoning until smooth. Taste the dressing and add a touch more Greek Seasoning if it needs it.
5. Once the Peperoncini are well drained, open each one with your finger and remove the seeds, then use the kitchen shears to slice them into strips.
6. Cube the Feta cheese, halve the Kalamata olives, and cut the green onions on the diagonal.
7. Add the chicken pieces to a salad bowl and coat them with as much dressing as you like. Use slightly less if you prefer a drier salad.
8. Fold in the Peperoncini strips, the halved Kalamata olives, and the sliced green onion.
9. Finish with the Feta cheese, folding it in gently.
10. Add a small amount of fresh-ground black pepper to taste.
11. It keeps in the fridge for several days, and it is ready to pack for a work lunch without reheating.