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Cucumber and Chicken Salad

Cucumber Chicken Salad Recipe

Packed with nutrients and taste!

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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 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

Instructions

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. Stir together chicken, edamame, chickpeas, and cucumber in a large bowl. Add pesto; toss to combine. Place 2/3 cup arugula in each of 6 bowls; top each with 1 cup chicken salad mixture. Serve immediately.

Nutrition

Keywords: Mediterranean Diet Lose Weight Lose Belly Fat Healthy Eating Heart Healthiest Diet Best Diet for Health

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