Chicken, Chickpea, and Pesto Salad
- 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
- This recipe is gluten-free
- Produce
- Celery stalks (2)
- Chickpeas (1 can)
- English cucumber, large (1/2)
- Lemon (1)
- Meat
- Chicken breast, cooked halves (2)
- Condiments
- Basil pesto, Basic (1/3 cup)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 12, 2011 (1 year ago).
33 people saved this recipe.
