Step 1

Cut the stems off the Greek Peperoncini (affiliate link) and let them drain well in a colander. I use kitchen shears (affiliate link) which makes it easy and not messy, or if you can find Sliced Peperoncini Peppers (affiliate link) that makes it even easier!

Step 2

If you don't have leftover cooked chicken, cook 4 chicken breasts for about 15 minutes in barely-simmering water with a little chicken flavor base, then let chicken cool and shred apart.

Step 3

If you have the pre-cooked chicken from Costco that I used or a rotisserie chicken, just cut into pieces about 1 inch square.

Step 4

Whisk together mayo, lemon juice, and a little Greek Seasoning (affiliate link) to make the dressing, then taste to see if you want a little more Greek Seasoning.

Step 5

When the Peperoncini have drained well, use your finger to pull out the seeds inside each one, then cut into strips with the kitchen shears.

Step 6

Cut the Feta cheese into cubes, cut Kalamata olives in half, and slice green onions on the diagonal.

Step 7

Put chunks of chicken into a salad bowl and toss with desired amount of dressing (you might want a little less dressing if you prefer your salad on the drier side.)

Step 8

Then mix in the sliced Peperoncini, Kalamata olives, and sliced green onion.

Step 9

Add the Feta cheese and gently stir to combine.

Step 10

Season salad to taste with a little fresh-ground black pepper.

Step 11

This will keep in the fridge for several days and is delicious for a no-heat lunch to take to work!