• 4 cups fresh basil leaves
• 4 cups Italian parsley springs
• 4 large cloves garlic
• 1 1/2 cups olive oil
• 1/4 tsp. salt

• 1 cup diced Roasted Chicken
• 1 cucumber , peeled, seeded and diced
• 2 cups mixed greens
• 1/4 cup roasted pine nuts
• 1/2 lemon , juiced
• Parmesan cheese
• 1/4 cup sliced black olives
• 1/2 pound farfalle pasta
• Handful pomegranate seeds

To prepare the pesto: Chop basil, parsley and garlic in a food processor. Slowly add olive oil and keep chopping. Add salt.

To prepare the chicken mixture and final dish: Place Roasted Chicken, cucumber, pine nuts, 1 Tbsp. of pesto and olives in a bowl and mix together. Cook pasta until al dente. Add 2 tablespoons of pesto to the pasta and mix well. Top off with 2 cups of mixed greens and the juice of 1/2 a lemon. Add the chicken mixture to pasta and toss. Garnish with Parmesan cheese and pomegranate seeds