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    Recipe for chicken-chickpea salad

    Serves 4

    ½cup pine nuts
    ¼cup raisins
    2cups diced or shredded cooked chicken
    1 can (15 ounces) chickpeas, drained
    1orange or yellow bell pepper, thinly sliced
    2tablespoons capers
    2scallions, thinly sliced
    2sprigs fresh mint, leaves chopped
    1teaspoon crushed red pepper
    ¼cup mayonnaise
    Juice of 1 lemon
    Salt and black pepper, to taste
    1package (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