Caitlin Bensel
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.
