Pesto:
* 4 cups fresh basil leaves
* 4 cups Italian parsley springs
* 4 large cloves garlic
* 1 1/2 cups olive oil
* 1/4 tsp. salt
Roasted Chicken Salad:
* 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