Chicken and Cucumber Salad With Parsley Pesto

Name: Chicken and Cucumber Salad With Parsley Pesto
Total time: 15 min
Yield: Serves 6
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; ¼ teaspoon black pepper; ½ 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

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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.

By Robby Melvin

This Story Originally Appeared On cookinglight.com

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Chicken and Cucumber Salad With Parsley Pesto

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Chicken and Cucumber Salad With Parsley Pesto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Chicken and Cucumber Salad With Parsley Pesto