Prepare the vegetables

• Chop the cucumber, red onion, celery, carrots and green onions.
• Add the shredded rotisserie chicken and all the vegetables to a large bowl.

Add the beans

• Drain and rinse the chickpeas and white kidney beans in a colander.
• Add them to the bowl with the chicken and vegetables.

Make the buffalo dressing

• In a bowl, whisk the buffalo sauce with the Greek yogurt.
• Stir in the chopped dill, salt, pepper, garlic powder and onion powder.
• Thin with a splash of water and fold in the crumbled feta.

Combine and mix

• Pour the dressing over the salad.
• Mix roughly with a spoon, then transfer to a lidded container and shake to coat everything evenly.

Chill and serve

• Refrigerate until ready to eat, then serve cold.