Shred the chicken

• Pull the rotisserie chicken meat apart into shreds.

Chop the vegetables

• Dice the red onion, cucumber and artichoke hearts.
• Halve the cherry tomatoes and chop the parsley.

Combine the salad

• Add the shredded chicken, garbanzo beans, white beans, artichokes, tomatoes, onion, cucumber, cranberries and parsley to a large bowl.

Make the dressing

• Combine the olive oil, lemon juice, Dijon mustard, honey and salt in a jar.
• Shake well until emulsified.

Dress and finish

• Pour the dressing over the salad and mix well.
• Crumble the feta over the top and mix again.

Meal prep

• Divide the salad into containers and refrigerate; it gets better as it marinates.
• Serve as is, in a pita wrap, with pita chips or over rice.