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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.

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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

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