Pickle chicken salad for lunches this week
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 lb chicken
6 pickle spears
1/2 red onion
2 celery stalks
6 oz feta
1/4 cup fresh dill
1/3 cup olive oil
1/3 cup pickle juice
1 tsp dijon mustard
1 tsp hot honey
2 tbsp Greek yogurt
1 tsp garlic powder
Salt and pepper to taste
Air fry the chicken breast and let it cool.
Chop the pickle spears, red onion, and celery into bite-sized pieces.
In a large bowl, combine the chickpeas, kidney beans, chopped pickles, red onion, celery, and feta cheese.
In a separate bowl, whisk together the olive oil, pickle juice, Dijon mustard, hot honey, Greek yogurt, garlic powder, salt, and pepper to create the dressing.
Pour the dressing over the salad mixture and toss to combine thoroughly.
