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www.cookinglight.com
Recipe Saved
Recipe Saved
Total: 15 minutes
Servings: 6
Author : Robby Melvin
Ingredients
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Instructions
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Combine parsley, spinach, lemon juice, pine nuts, cheese, garlic, salt, and pepper in bowl of a food processor; process until smooth, about 1 minute. With processor running, add oil; process until smooth, about 1 minute. Stir together chicken, edamame, chickpeas, and cucumber in a large bowl. Add pesto; toss to combine. Place 2/3 cup arugula in each of 6 bowls; top each with 1 cup chicken salad mixture. Serve immediately.
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