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Chicken, Chickpea, and Pesto Salad

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

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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.

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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

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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