Chicken Cucumber Salad
This delicious salad uses a rotisserie chicken to make life just a little easier when it comes to meal time. This salad is easy and absolutely delicious.
Servings 4
Ingredients
Pesto Ingredients:
- 2 cups flat leaf parsley leaves
- 1 cup baby spinach
- 2 Tablespoons lemon juice
- 4 Tablespoons toasted pine nuts, divided ( 1 Tablespoon for the pesto, 3 Tablespoons to top the salad)
- 1 medium garlic clove, crushed
- 1 Tablespoon grated Parmesan Cheese
- 1 Teaspoon salt
- 1/4 Teaspoon black pepper
- 1/2 cup olive oil
Salad Ingredients
- 2 cups shredded rotisserie chicken
- 2 cups shelled and cooked edamame
- 1 15 ounce can chickpeas, drained and rinsed
- 1 cup chopped cucumber
- 4 cups arugula, packed
Instructions
How To Make The Parsley Pesto:
- Place the pesto ingredients (parsley, spinach, lemon juice, 1 Tablespoon toasted pine nuts, grated Parmesan cheese, smashed garlic and salt and pepper in the bowl of a food processor. Process the ingredients until they are smooth. With the food processor running, add the olive oil through the spout at the top of the food processor in a slow steady stream to the ingredients in the processor bowl. Process until the ingredients are smooth, about 1 minute.
- Place the 4 cups of shredded rotisserie chicken, 2 cups cooked edamame, the drained and rinsed chickpeas ,1 cup chopped cucumber and 4 cups arugula in a large bowl. Add the pesto to the bowl and toss the ingredients to combine them.
- To serve, divide the arugula between 4 plates, top the arugula with the chicken mixture. Top the salad with the remaining toasted toasted pine nuts. Serve immediately. Place any leftovers covered with plastic wrap in the refrigerator.