Serves 4
| ½ | cup pine nuts |
| ¼ | cup raisins |
| 2 | cups diced or shredded cooked chicken |
| 1 | can (15 ounces) chickpeas, drained |
| 1 | orange or yellow bell pepper, thinly sliced |
| 2 | tablespoons capers |
| 2 | scallions, thinly sliced |
| 2 | sprigs fresh mint, leaves chopped |
| 1 | teaspoon crushed red pepper |
| ¼ | cup mayonnaise |
| Juice of 1 lemon | |
| Salt and black pepper, to taste | |
| 1 | package (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).
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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