Chicken & Cucumber Salad

Ingredients
  • 2 cups packed fresh flat-leaf parsley leaves (from 1 bunch)

  • 1 cup fresh baby spinach

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon toasted pine nuts

  • 1 tablespoon grated Parmesan cheese

  • 1 medium garlic clove, smashed

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/2 cup extra-virgin olive oil

  • 4 cups shredded rotisserie chicken (from 1 chicken)

  • 2 cups cooked shelled edamame

  • 1 (15-oz.) can unsalted chickpeas, drained and rinsed

  • 1 cup chopped English cucumber

  • 4 cups loosely packed arugula

Instructions

1

Combine parsley, spinach, lemon juice, pine nuts, cheese, garlic, salt, and pepper in 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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