Step 1: In a food processor, combine the flat leaf parsley, baby spinach, lemon juice, 1 tablespoon of toasted pine nuts, grated Parmesan cheese, garlic clove, salt, and pepper. Blend on high for about 30 seconds until smooth.

Step 2: With the processor running, slowly drizzle in the olive oil over 30 seconds. Continue blending until the pesto is smooth, about another 30 seconds.

Step 3: In a large mixing bowl, add the shredded rotisserie chicken, cooked edamame, chickpeas, and chopped cucumber. Toss gently to combine.

Step 4: Spoon the prepared parsley pesto over the chicken mixture and toss everything together until evenly coated.

Step 5: On individual plates, place a generous handful of arugula as the base. Top with the chicken mixture and garnish with the remaining 3 tablespoons of toasted pine nuts.