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Katie Austin

Chickpea Chicken Salad Cucumber Boats

Chickpea Chicken Salad Cucumber Boats

The ingredients:

4 cups shredded chicken

1 can chickpeas, rinsed and drained

1 cup red onion, diced

1 cup celery, diced

1 cup dried cranberries

1/3 cup mayo

1/3 cup greek yogurt

1/2 tsp garlic powder

1/2 tsp onion powder

salt and pepper to taste

Juice from 1/2 lemon

1 tbsp vinegar (I used white wine vinegar)

1 tbsp mustard

The recipe:

For the shredded chicken: boil your chicken tenders for 8-10 minutes or until it is fully cooked. Then drain, set it aside and let it cool before taking 2 forks to easily shred.

Mash the chickpeas in a bowl with a fork.

In a large mixing bowl add: shredded chicken, mashed chickpeas, red onion, celery and dried cranberries. Mix until well combined.

Now add: mayo, greek yogurt, garlic powder, onion powder, salt and pepper and mix again! Add in juice from 1/2 a lemon, vinegar, mustard and mix. Refrigerate until you are ready to fill your cucumber boats.

For the cucumber: Cut it into 2 inch boats and then carve out the seeds/middle part. Tip: you can save the scooped out parts for your water or smoothie so you don’t waste it!

Then fill each piece of cucumber with the chicken and chickpea mix.

Then, crush up some almonds to top it with and add a little more salt and pepper!

This recipe is absolutely phenomenal!! It is the perfect snack or lunch and it’s so easy to meal prep too!