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Chicken and Cucumber Salad with Carrot Top Pesto


© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


This hearty everyday salad is a lean-protein powerhouse thanks to chicken and kidney beans. You can also use black beans, chickpeas or edamame instead. Carrot top pesto can be made 1 day ahead. Carrot tops are high in vitamin C, vitamin K, and potassium. Use them as you would parsley, or in place of parsley in recipes. You might not need all the pesto, the rest will keep for a week in an airtight jar in the fridge.

Carrot Top PestoSalad
  • 50 g Carrot top greens, stems removed
  • 20 g Parsley
  • 1 clove Garlic, roughly chopped
  • Juice of 1/2 lemon
  • 30 g Roasted macadamia nuts
  • 30 g Parmigiano-Reggiano, grated
  • 1/2 tsp Sea salt
  • 1/3 tsp Freshly milled black pepper
  • 120 ml Extra-virgin olive oil
  • 1/2 Roasted chicken, shredded
  • 3 Persian cucumbers, chopped
  • 1 can / 400 g Kidney beans, drained and rinsed
  • 1 tbsp Dill, chopped
  • 100 g Arugula leaves
  • 100 g Blueberries
  1. Rinse the carrot top greens thoroughly and dry. Strip the leaves from the stems. Discard stems. Place the carrot tops greens, parsley, chopped garlic, lemon juice, roasted macadamia nuts, grated Parmesan, salt, and pepper in a food processor. Pulse several times, scraping sides as needed with a rubber spatula. While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.
  2. Stir together chicken, kidney beans, cucumber and dill in a large bowl. Add half of the pesto and toss to combine.
  3. Divide the arugula and chicken salad into 3 plates. Sprinkle some blueberries over. Serve with the remaining pesto.

© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com





30 comments:

Brian 22/7/21 01:10

Yum, that just has all kind of things we like in it!

[Reply]
Tom 22/7/21 01:38

...a summer delight!

[Reply]
J.P. Alexander 22/7/21 02:25

Se ve muy rico y sano. Gracias por la receta creo que la haré pronto. Te mando un beso

[Reply]
savorthebest 22/7/21 06:44

Lovely salad, this looks great for a main meal

[Reply]
speedy70 22/7/21 08:46

Un perfetto piatto unico, molto gustoso!

[Reply]
DEZMOND 22/7/21 09:33

Using carrot leaves for a pesto sounds like a very practical idea! I've made carrot parsley mash for lunch today.

[Reply]
Amy (Savory Moments) 22/7/21 13:22

What a lovely and delicious looking salad! I love the idea of using carrot tops to make pesto, too.

[Reply]
lea 22/7/21 15:44

Un bel piatto unico , delizioso e perfetto per i pranzi estivi!

[Reply]
Kitchen Riffs 22/7/21 16:33

I haven't made pesto using carrot greens, although it's on my seemingly endless list of things to try. This looks great. And love combining both cukes and chicken in a salad -- for me it's usually one or the other.

[Reply]
Martha 22/7/21 17:35

Another great one for summertime! :)

[Reply]
Julie 22/7/21 18:03

I haven't used carrot top greens to make pesto.. This looks interesting and healthy salad !!

[Reply]
Liz That Skinny Chick Can Bake 22/7/21 18:38

So many yummy components! I love, love Persian cucumbers. This would make a perfect lunch!

[Reply]
Whats Cookin Italian Style Cuisine 22/7/21 21:29

this looks wonderful love that you have such a healthy chicken leafy salad with this whole meal in one dish

[Reply]
Abbe@This is How I Cook 22/7/21 21:39

What a great pesto! Love the macadamia in it!

[Reply]
tigerfish 22/7/21 22:20

I won't say no to this healthy everyday salad.

[Reply]
Ben | Havocinthekitchen 22/7/21 23:51

Such a delicious, light yet filling salad. I've never used carrot top greens in cooking, but this pesto sounds great!

[Reply]
Nancy Chan 23/7/21 09:25

Nice refreshing salad. Using carrot top is something new to me.

[Reply]
Lola Martínez 23/7/21 09:26

Las ensaladas son una debilidad para nosotros, las preparo durante todo el año, pero lógicamente en verano más. No utilizo nunca frijoles, pero sí garbanzos y el pesto de zanahoria es todo un acierto. Deliciosa.
Bss

[Reply]
Pam 23/7/21 18:19

Awesome combination of flavors and textures. It looks wonderful.

[Reply]
Ashley@CookNourishBliss 23/7/21 22:21

I love using carrot tops to make pesto! This sounds like a fantastic salad!!

[Reply]
Marissa 23/7/21 23:55

Love that this beautiful salad is a meal on its own, Angie! And what a great way to enjoy carrot tops (I usually just toss them and feel wasteful!)

[Reply]
Pattie @ Olla-Podrida 24/7/21 06:06

Angie, you are so clever! Pesto out of carrot tops? I have never heard of that before, but I’ll bet the flavor is delicate and bright. I need to try this.

[Reply]
thepaintedapron.com 25/7/21 16:31

the pesto sounds amazing, macadamia nuts are my favorite!

[Reply]
Lowcarb team member 25/7/21 23:18

That looks good and great for warmer summer months.

All the best Jan

[Reply]
SavoringTime in the Kitchen 27/7/21 22:17

That pesto sounds so delicious and unique, Angie!! Usually carrot tops here are pretty stressed looking once they hit the markets :(

[Reply]


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