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 Pesto	Salad
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