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Chicken, Chickpea, and Pesto Salad

Shredded cooked chicken breasts and chickpeas make this pesto salad hearty enough for a main course.

Chicken, Chickpea, and Pesto Salad

Got leftover chicken? Everyday Food editor Sarah Carey shows you an easy and delicious way to use it in this fast, filling salad.

Everyday Food, June 2010
  • Yield Serves 4
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Ingredients

  • 2 shredded cooked chicken breast halves
  • 1/2 large English cucumber, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/3 cup Basic Basil Pesto
  • Lemon
  • Coarse salt and ground pepper

Directions

  1. In a bowl, mix together chicken, cucumber, celery, and chickpeas. Add Basic Basil Pesto and a squeeze of lemon. Season with salt and pepper.

Recipe Reviews

  • Leapnow
    13 Jun, 2012

    This was delicious. I added extra toasted pine nuts on top at the end and it was yum and added another layer and texture. At my house it served three for dinner.

  • Leapnow
    13 Jun, 2012

    This was delicious. I added extra toasted pine nuts on top at the end and it was yum and added another layer and texture. At my house it served three for dinner.

  • JRobles
    12 Jun, 2012

    Oh my gosh, this was really good! I've been looking for a way to use up some of the pesto that's been sitting in my freezer for the past few weeks - this was great!! Very filling but very light - perfect for a take-to-work lunch! Thanks Sarah!