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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.

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