Chicken and Cucumber Salad With Parsley Pesto

Caitlin Bensel
Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 6
By Robby Melvin
August 2018

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.

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

Nutritional Information

  • Calories 482
  • Fat 26g
  • Satfat 4g
  • Unsatfat 18g
  • Protein 40g
  • Carbohydrate 22g
  • Fiber 7g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 465mg
  • Calcium 17% DV
  • Potassium 13% DV

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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