Chicken, Chickpea, and Pesto Salad | Everyday Food with Sarah Carey
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 Lemon Coarse salt and ground pepper
Get the Full Recipes: http://www.marthastewart.com/314419/chicken-chickpea-and-pesto-salad http://www.marthastewart.com/900264/every-week-roast-chicken http://www.marthastewart.com/337652/basic-poached-chicken
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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 http://www.youtube.com/user/everydayfoodvideos