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Published on Jun 12, 2012
What do you usually do with leftover chicken? This salad is one of my favorite ways to polish it off. I mix some chicken with celery, English cucumber, and canned chickpeas; squeeze a little lemon juice on it; then toss it with an easy homemade pesto made with 3 cups basil, 1/4 cup toasted pine nuts, a clove of garlic, salt, olive oil, and 1/4 cup grated Parmesan -- It makes plenty so you can have extra pesto on hand.
Sarah's Tip of the Day: I'm using the extra chicken from yesterday's Every-Week Roast Chicken, but you can just as easily use store-bought rotisserie chicken or poach up some chicken breasts. Watch my video to see how easily the pesto and the salad come together. Let me know what you think!
Recipe 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
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.