Chicken, Chickpea, and Pesto Salad | Everyday Food with Sarah Carey





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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!

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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
Coarse salt and ground pepper

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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.

Chicken, Chickpea, and Pesto Salad | Everyday Food with Sarah Carey


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