Chicken & Cucumber Salad with Parsley Pesto

Serves: 6

This hearty salad is a lean protein powerhouse, thanks to chicken, chickpeas and edamame. The parsley pesto provides vitamin K to strengthen bones. Choose frozen shelled edamame to make this meal faster.

INGREDIENTS

2 cups packed, fresh flat-leaf parsley leaves (from 1 bunch)
1 cup fresh baby spinach
2 tbsp. fresh lemon juice
1 tbsp. grated Parmesan cheese
1 tsp. toasted pine nuts
1 medium clove garlic, smashed
1 tsp. kosher salt
¼ tsp. black pepper
½ cup extra virgin olive oil
4 cups shredded rotisserie chicken (from 1 chicken)
2 cups cooked and shelled edamame
1 (15-oz.) can unsalted chickpeas, drained and rinsed
1 cup chopped English cucumber
4 cups loosely packed arugula

INSTRUCTIONS

1. Combine the parsley, spinach, lemon juice, cheese, pine nuts, garlic, salt and pepper in the bowl of a food processor; process until smooth, about 1 minute. With the processor running, add the oil and process until smooth, about 1 minute longer.
2. Stir together the chicken, edamame, chickpeas and cucumber in a large bowl. Add the pesto and toss to combine.
3. Place ⅔ cup arugula in each of 6 bowls; top each with 1 cup of the chicken salad mixture. Serve immediately.

NUTRITION DATA FOR 1 SERVING:

Calories 482kcal
Total Carbohydrates 22g
Protein 40g
Total Fat 26g
Saturated Fat 4g
Polyunsaturated Fat 15g
Monounsaturated Fat 4g
Trans Fat 3g
Cholesterol 46mg
Sodium 465mg
Potassium 345mg
Dietary Fiber 7g
Sugars 2g
Vitamin A 6% Daily Value
Vitamin C 12% Daily Value
Calcium 17% Daily Value
Iron 21% Daily Value

This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here