Caitlin Bensel
Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 6

This hearty supper salad is a lean-protein powerhouse thanks to chicken, chickpeas, and edamame; the parsley pesto delivers bone-boosting vitamin K. Pick up frozen shelled edamame to make this meal extra speedy.

How to Make It

Step 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.

Step 2

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

Step 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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