Weekly Winner: Apparently it is easy (and tasty) being green.

Parsley IMG_0835gets a bad rap. Actually, I take that back — parsley gets no rap at all — it’s totally overlooked and ignored.  That’s a shame.  This bright, verdant herb really adds a lot more than simple “curb appeal” to a recipe.

Take this salad for example:  Chicken & Cucumber Salad with Parsley Pesto.  The recipe comes from Cooking Light Magazine and if you’re looking for a hearty, healthy, very “green” salad, then this one is for you!

Chicken and Cucumber Salad with Parsley Pesto

Serves 6

Ingredients:

2 cups packed fresh flat-leaf parsley leaves (from one bunch)

1 cup fresh baby spinach

2 Tbsp fresh lemon juice

1 Tbsp toasted pine nuts

1 Tbsp grated Parmesan cheese

1 medium garlic clove, smashed

1 tsp kosher salt

1/4 tsp black pepper

1/2 cup extra-virgin olive oil

4 cups shredded rotisserie chicken

2 cups cooked, shelled edamame

1 (15-oz) can chickpeas, drained and rinsed

1 cup chopped English cucumber

4 cups loosely packed arugula

Procedure:

  1. 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
  2. Stir together chicken, edamame, chickpeas, and cucumber in a large bowl.  Add pesto; toss to combine.
  3. Place 2/3 cup arugula in each of 6 bowls; top each with 1 cup chicken salad mixture.
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