Rotisserie Chicken & Chickpea Salad with Creamy Dill Dressing

Break down your rotisserie chicken and chop it into pieces. Set this aside while you prep the rest of your salad. Some of the juice will seep out and letting it rest a bit before you mix it in will keep the salad from getting soggy.

Rinse and drain a can of chickpeas.

Cut the ends off of your cucumbers and chop them into small pieces.

Cut the ends and greens off of your radishes and chop them into small pieces. Frankly, these are a pain to chop.

Slice your green onions. Mince your cilantro. Finely mince the red onion. Core and dice the jalepeno.

Add the chopped chicken, chickpeas, cucumbers, radishes, green onion, cilantro, jalapeno, and red onion to a large bowl.

Finely mince your dill and add it to a small bowl with the Greek yogurt, red wine vinegar, olive oil, lemon juice, and sea salt.

Whisk together to create the dressing.

Pour over the salad ingredients and toss together.