Chicken and Cucumber Salad with Parsley Pesto

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 2 cups packed fresh parsley
  • 1 cup fresh baby spinach
  • 2 tbsp fresh lemon juice
  • 1 tbsp toasted pine nuts
  • 1 tbsp grated Parmesan
  • 1 medium garlic clove, smashed
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup olive oil
  • 4 cups shredded rotisserie chicken
  • 2 cups cooked shelled edamame
  • 15 oz. can chickpeas, drained and rinsed
  • 1 cup chopped English cucumber
  • 4 cups loosely packed arugula

Directions

  1. Combine parsley, spinach, lemon juice, pine nuts, cheese, garlic, salt and pepper in a bowl of a food processor; process until smooth, about 1 minute. With processor running, add oil; process until smooth, about 1 minute.

  2. Stir together chicken, edamame, chickpeas and cucumber in a large bowl. Add pesto; toss to combine.

  3. Place 2/3 cup arugula in each of 6 bowls; top each with 1 cup chicken salad mixture. Serve immediately.

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