Rotisserie Chicken Salad

Ingredience

1 rotisserie, diced into small pieces

1 can chickpeas

1 can corn

1 European cucumber

1 yellow bell pepper

1/2 a red onion

2 cups diced cabbage

1/4 cup chopped dill

1 cup diced pickles

3 tbsp light mayo

1/3 cup nonfat plain Greek yogurt

1 tbsp lemon juice

1 tbsp ranch seasoning

Salt and pepper to taste

Pokyny

Finely chop all your veggies and add them to a large bowl along with cabbage, chicken, pickles, chickpeas, corn, and dill.

Then add mayo, yogurt, lemon juice, ranch seasoning, salt and pepper. Toss everything together.

Serve on its own or with chips/cracker. Store leftovers in the fridge for 4 days.