Chicken and Cucumber Salad With Parsley Pesto

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.

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

How to Make It

Step 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.

Step 2

Stir together chicken, edamame, chickpeas, and cucumber in a large bowl. Add pesto; toss to combine.

Step 3

Place 2/3 cup arugula in each of 6 bowls; top each with 1 cup chicken salad mixture. Serve immediately

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baby spinach, rotisserie chicke, toasted pine nuts