New This Month

Chicken, Chickpea, and Pesto Salad


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

  • Servings: 4

Source: Everyday Food, June 2010


  • 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
  • Squeeze of lemon
  • Coarse salt and ground pepper


  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.

Reviews Add a comment