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Chicken Cucumber Salad

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.
Course dinner, lunch
Cuisine American
Keyword chicken cucumber salad, chicken salad, cucumber salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


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


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.