Chicken & Cucumber Salad
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 …
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 2 cups packed fresh flat-leaf parsley leaves (from 1 bunch)
- 1 cup fresh baby spinach
- 2 tbsp. fresh lemon juice
- 1 tbsp. toasted pine nuts
- 1 tbsp. grated Parmesan cheese
- 1 medium garlic clove, smashed
- 1 tsp. kosher salt
- 1/4 tsp. 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
Method
- 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.
- Stir together chicken, edamame, chickpeas, and cucumber in a large bowl. Add pesto; toss to combine.
- Place 2/3 cup arugula in each of 6 bowls; top each with 1 cup chicken salad mixture. Serve immediately.
