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Chicken, Chickpea, and Pesto Salad

101

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

  • Servings: 4

Source: Everyday Food, June 2010

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
  • Squeeze of 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.

Reviews Add a comment

  • Yeonju Lee
    11 JUL, 2013
    super easy, super delicisou, great for a diet ^^ great with a toast !
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply