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.
1 (15-oz.) can unsalted chickpeas, drained and rinsed
1 cup chopped English cucumber
4 cups loosely packed arugula
Added sugars 0g
Calcium 17% DV
Potassium 13% DV
How to Make It
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.
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