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Chicken Cucumber Salad

Delicious Chicken Cucumber Salad with Homemade Pesto Bliss

This Chicken Cucumber Salad features tender rotisserie chicken, crunchy cucumbers, and homemade pesto, making it a delightful and effortless meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pesto Ingredients
  • 1 cup Flat Leaf Parsley Leaves The star ingredient in the pesto.
  • 1 cup Baby Spinach Using fresh spinach is key for the best texture.
  • 2 tablespoons Lemon Juice A bright acidity that balances the flavors.
  • 1 tablespoon Toasted Pine Nuts You can swap these for almonds or walnuts.
  • 1 clove Garlic Fresh garlic yields the best flavor.
  • 1/4 cup Grated Parmesan Cheese Nutritional yeast works for a vegan version.
  • 1/2 teaspoon Salt Adjust to your preference.
  • 1/4 teaspoon Black Pepper Freshly cracked is always best.
  • 1/2 cup Olive Oil Extra virgin olive oil is recommended.
Salad Ingredients
  • 2 cups Shredded Rotisserie Chicken Grilled chicken is a fresh alternative.
  • 2 cups Shelled and Cooked Edamame Green peas can be substituted if needed.
  • 1 cup Chickpeas Use any variety of canned beans.
  • 1 cup Chopped Cucumber Zucchini can be used instead if desired.
  • 2 cups Arugula Mixed greens can serve as a substitute.

Equipment

  • food processor
  • large mixing bowl
  • Salad Tongs

Method
 

Pesto Preparation
  1. In a food processor, combine fresh flat-leaf parsley leaves, baby spinach, lemon juice, toasted pine nuts, grated Parmesan cheese, and a smashed garlic clove. Add salt and pepper, then pulse until smooth. Gradually drizzle in olive oil until the pesto is creamy.
Salad Mixing
  1. In a large mixing bowl, place shredded rotisserie chicken, cooked edamame, chickpeas, and chopped cucumber. Toss gently until well combined.
Combine and Serve
  1. Add the prepared pesto to the salad mixture and toss until everything is coated. Divide arugula among plates and top with the pesto-coated chicken salad. Sprinkle toasted pine nuts on top.
Storage
  1. Serve immediately or store leftovers in an airtight container for up to 3 days, keeping pesto separately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 350mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 3000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Ensure your pesto is blended thoroughly for the best consistency. Store leftover pesto separately to prevent browning.

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