Featuring: Tribe Mediterranean Hummus

Ingredients:

• Serves 8-12
• Cook Time: 25 minutes
• 1lb chicken breast
• ½ container of Tribe Mediterranean Hummus
• 1 large seedless cucumber
• 2 stalks of celery, thinly sliced
• 1 lemon
• 2 tbsp white balsamic vinegar
• ¼ cup olives
• Fresh dill
• Salt & pepper

Instructions:

Step 1 - Cook the Chicken
Preheat the oven to 350°F. Arrange the raw chicken breasts on a baking sheet and season with salt, pepper, and a drizzle of olive oil. Bake for 18-20 minutes or until the chicken reaches the internal temperature of 165°F.

Step 2 - Shred the chicken
Add the cooled chicken to a mixing bowl. Using two forks, gently tear at the chicken breasts, moving in opposite directions. Shred until the shavings are thin.

Step 3 - Make the salad
To the bowl, add 3-4 heaping spoonfuls of Tribe Mediterranean Hummus (about half the container). Add the thinly sliced celery, the juice from 1 lemon, and 2 tbsp white balsamic vinegar. Mix thoroughly.

Step 4 - Assemble & serve
Slice a large cucumber on the diagonal. Spoon the chicken salad mixture on each slice. Top with an olive and fresh dill. Enjoy!