Chicken Chickpea Salad No Mayo, High Protein!

By Unicorns in the Kitchen · 25 min

Ingredients

Instructions

1. Marinate the chicken as desired, then air fry at 375°F for 18 minutes, flipping halfway, until the internal temperature reaches 165°F. Let it cool completely. Rotisserie or leftover cooked chicken also works.
2. Place the cooked chicken in a stand mixer with the paddle attachment and mix on low for 20 to 30 seconds until shredded, or shred with two forks.
3. In a large bowl, whisk the yogurt, Dijon mustard, red wine vinegar, salt, turmeric, grated garlic and honey until smooth.
4. Add the drained, rinsed chickpeas to the dressing and mash about one third of them with a fork, leaving the rest whole.
5. Add the shredded chicken, red onion, celery, parsley and apple, and fold until well coated.
6. Taste and adjust the salt or vinegar, then serve right away or refrigerate for 30 minutes for better flavour.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicOnionYoghurtRed onionChicken breastCeleryAppleChickpea