Categories: Salad

Ingredients

• 2 cups packed fresh parsley
• 1 cup fresh baby spinach
• 2 tbsp fresh lemon juice
• 1 tbsp toasted pine nuts
• 1 tbsp grated Parmesan
• 1 medium garlic clove, smashed
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup olive oil
• 4 cups shredded rotisserie chicken
• 2 cups cooked shelled edamame
• 15 oz. can 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 a 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.

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