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.
How to Make It
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
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