|½||cup pine nuts|
|2||cups diced or shredded cooked chicken|
|1||can (15 ounces) chickpeas, drained|
|1||orange or yellow bell pepper, thinly sliced|
|2||scallions, thinly sliced|
|2||sprigs fresh mint, leaves chopped|
|1||teaspoon crushed red pepper|
|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).
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