Page 12
August 28, 2019
F OOD
Chicken and Cucumber Salad With Parsley Pesto
Ingredients:
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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
Directions:
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.
2. Stir together chicken, edamame, chickpeas, and cucumber in a large
bowl. Add pesto; toss to combine.
3. Place 2/3 cup arugula in each of 6 bowls; top each with 1 cup chicken
salad mixture. Serve immediately.