Recipe for chicken-chickpea salad

Serves 4

½cup pine nuts¼cup raisins2cups diced or shredded cooked chicken1
can (15 ounces) chickpeas, drained1orange or yellow bell pepper, thinly sliced2tablespoons capers2scallions, thinly sliced2sprigs fresh mint, leaves chopped1teaspoon crushed red pepper¼cup mayonnaiseJuice of 1 lemonSalt and black pepper, to taste1package (about 5 ounces) baby spinach

1. Set the oven at 350 degrees. Place pine nuts on a rimmed baking sheet. Toast for 5 to 7 minutes, stirring once, or until golden; cool. Reserve ¼ cup for parsley pesto (see pizza recipe, left).

2. Fill a small bowl with very hot tap water. Add the raisins. Let stand for 15 minutes; drain.

3. In a large bowl, toss together pine nuts, raisins, chicken, chickpeas, bell pepper, capers, scallions, mint, red pepper, mayonnaise, lemon juice, salt, and black pepper.

4. On 4 plates, make a bed of spinach and top with the salad. Karoline Boehm Goodnick

Want to leave a comment?

Create an Account Or sign in to your account

To comment, please create a screen name in your profile

To comment, please verify your email address

Conversation

This discussion has ended. Please join elsewhere on Boston.com